Beef and Capsicum Rice

    (199)
    40 minutes

    Quick and easy dinner. A family favourite. This was my mother's recipe. This recipe is very versatile and can be seasoned so many different ways. Please feel free to try your own favourite seasoning combinations. It re-heats well.


    181 people made this

    Ingredients
    Serves: 4 

    • 500g beef mince
    • 1 brown onion, chopped
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 2 teaspoons beef stock powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon chicken salt
    • 1/2 teaspoon ground black pepper
    • 2 cups (500ml) water
    • 1 cup (185g) uncooked white rice

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat a large frypan over medium-high heat and stir in the beef mince, onion, green and red capsicums, beef stock, salt, chicken salt and pepper. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess fat.
    2. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

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    Reviews and Ratings
    Global Ratings:
    (199)

    Reviews in English (152)

    by
    112

    This is a good base recipe, easy to work with and make the way you want. I added a can of red beans, some garlic powder, Adobo seasoning and a couple of dashes of cayenne. I also used brown rice instead of white. Very easy and inexpensive! Thanks for sharing.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    105

    My mom makes something like this as well. She started out making it in college since the base is rice so it is very cheap and you can make a lot to keep in the fridge for the week. Try switching the veggies up (carrots, celery, and corn taste great in it!) and adding some shredded cheese (I use cheddar).  -  15 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    91

    We really enjoyed this one skillet meal! It's a great versatile recipe! I only had 1/2 a red bell pepper, so I added chopped carrots and some frozen kernel corn to make up for it. I added spices like cayenne pepper, oregano, & paprika for additional flavor. I also substituted beef broth for the bouillon granules & water. I used 1/2 cup of the beef broth to simmer with the browned beef & veggies while I cooked the rice separately in 1 1/2 cups of the beef broth, then added the rice to the skillet at the end so that I didn't end up with overcooked rice. It worked out well! We like to sprinkle some tobasco on top for an extra kick!  -  16 Feb 2010  (Review from Allrecipes USA and Canada)

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