Culinary Corner: Beef and Rice Hash
The combination of rice, beef and tomatoes is wonderfully filling, yet amazingly it’s still a one-skillet dish. Win-win!
In this dish I use ground beef that has sufficient fat, more lean beef since will make it more tough, a little fat is better.
Beef and Rice Hash
By: Raizy Fried
Yield: 4-6 servings
1 lb ground beef (80/20)
2 Tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
1 tsp chili powder
2 tsp kosher salt
1 tsp freshly ground black pepper
¾ cup jasmine or long grain white rice
2 Tbsp tomato paste
2 beef tomatoes, diced
1 cup water
1 Tbsp Worcestershire sauce
Note: Since the BBQ sauce is used with meat, make sure the Worcestershire sauce does not contain fish.
Heat the oil in a large skillet over a medium-high flame. Add the onion, garlic, ground beef, chili powder, salt, and pepper. Sauté for 4 to 5 minutes, until the ground beef is no longer pink.
Add the rice and cook for 2 minutes, allowing the rice to absorb the liquid.
Add the tomato paste and cook for 1 minute. Add the diced tomatoes (with their juice), water, and Worcestershire sauce. Stir well, then cover the skillet and reduce heat to medium-low. Cook for 25 minutes, then remove from heat. Uncover the skillet, fluff the mixture with a fork, and serve.