This is a tasty and easy side dish for those who aren't in the mood for potatoes. Beef Consomme should be used, since beef broth will not give the flavor needed for this dish. Since consomme and boullion cubes have a high salt content, I don't add salt. After dish is done, add salt if you think it needs it. The cooking time may seem long, but by simmering it this long, flavors intensify.

Ingredients

5 serv.

uncooked long-grain rice, not instant↗1 1⁄2 cups
small onion, chopped fine↗1
margarine or 1 cup butter↗1 cup
green pepper, chopped fine↗1
(8 ounce) cans beef consomme↗2 cans
beef bouillon cubes↗2
(8 ounce) can hot water1 can
oregano↗1 1⁄2
black pepper (to taste)↗1⁄8 teaspoon
to taste
salt, if needed↗
if needed

Step-by-step instructions

1
Saute rice and onion in butter until rice is golden brown.
2
Add rest of ingredients and bring to a boil, with the exception of salt, since it's suggested to add it to taste when rice is done.
3
Cover, reduce heat, and simmer over lowest heat for 45 minutes to 1 hour, stirring occasionally, until rice is tender and liquid absorbed.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App