A step-by-step recipe with a photo of cooking stewed rice with minced meat and vegetables at home. Nutritional value, calorie content and video recipe.
Stuffed peppers are certainly a tasty dish, but very troublesome to perform. Therefore, I propose to prepare a simplified version - stewed rice with minced meat and vegetables. Tasty, aromatic and fast enough, what you need for an everyday table. And what is very important, the dish turns out to be hearty and nutritious. If you want to cook not only a hearty and tasty dinner, but also a quick one, I recommend paying attention to this dish.
The set of vegetables in the recipe varies at the discretion of the chef. Depending on the vegetables added, the taste of the finished dish will vary slightly. For example, to make a simplified version of stuffed cabbage, which is no less troublesome to make, use cabbage instead of bell peppers. To make a dish that tastes like stuffed eggplant or zucchini, replace bell peppers with these fruits. Next time add mushrooms to the products, which will be no less tasty. And if cumin is included in the composition of the products, then the dish will slightly resemble pilaf with its aroma. As you can see, this recipe is variable, and you can combine meat and rice with different vegetables.
Minced meat can be used any, at your discretion. Take pork, beef, veal, chicken, mix several types … Add spices at your discretion, and you can replace tomato juice with boiling water, bouillon cube, meat or chicken broth.
- Caloric content per 100 g - 159 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Meat (any) or minced meat - 600 g
- Sweet bell pepper - 2 pcs.
- Rice - 100 g
- Tomato juice - 200 ml
- Carrots - 1 pc.
- Spices and spices (any) - to taste
- Odorless vegetable oil - for frying
- Parsley - small bunch
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Step by step cooking stewed rice with minced meat and vegetables, recipe with photo:
1. Peel the carrots, wash and grate on a coarse grater or cut into very thin strips. Pour oil into the pan, heat well and send the carrots. A cast-iron cauldron, a thick-bottomed frying pan or a wok are ideal for cooking.
2. Peel the inside of the sweet bell pepper from the seed box, cut off the dense partitions, remove the stalk and wash the inside and outside. Dry the fruit with a paper towel and cut into thin strips. Send it to the skillet with the carrots.
Take pepper of any color: red, green, yellow. The main thing is that it is juicy and fresh, not sluggish, without cracks, rotten and spoiled places.
3. Fry the carrots and pepper over medium heat, stirring occasionally, until golden brown. If you wish, you can add finely chopped onions and fry them in vegetable oil until transparent.
4. Wash the meat with cold water and pat dry with a paper towel. Cut off the cores, remove the foil and twist through a meat grinder with a large wire rack.
5. Send the minced meat to the pan with the vegetables. Break it into small pieces with a wooden spatula and stir.
6. Continue grilling vegetables and meat over medium heat, stirring occasionally. Season them with salt and black pepper.
7. Wash the parsley, dry it with a paper towel, chop it finely and send it to the pan.
8. Rinse the rice well under running water, rinsing off all the gluten. Rinse it until there is clear water. Then put it in a saucepan, salt and fill with clean water in a 1: 2 ratio, where there is more water. Bring to a boil, cover the pan with a lid, screw the temperature down to the lowest setting and cook for 10 minutes until half cooked. It is necessary for the rice to absorb all the water. When this happens, immediately send it to the pan with all the products, where it will come to full readiness.
There is another option for cooking rice. Send this washed raw rice to the vegetables in a frying pan, pour everything over with water and boil. Then it is saturated with vegetable juices and aromas, and will get a completely different taste. But in order to shorten the cooking time, you need to cook rice in parallel and fry meat with vegetables.
Use a long grain rice variety like Jasmine or Basmati for your recipe. With varieties of quickly boiling rice, this dish will turn out in the form of a little appetizing spread. The optimal solution is parboiled rice, i.e. steamed.
9. Season food with any spices and herbs. I used the powder of ground ginger root, nutmeg and dried green onions.
10. Pour tomato juice into the food. If using tomato paste, dilute it with clean drinking water to the required volume.
11. Stir food, bring to a boil, cover and simmer over low heat for 30 minutes. The finished food turns out to be fragrant and juicy. There is no need to separately prepare a side dish, and rice in such a preparation always turns out to be crumbly.
Stewed rice with minced meat and vegetables keeps very well in the refrigerator for 2 days in a closed container.
