Rice with beef casserole

Rice is the most important nutrient for half the Earth’s population. Three billion people cover fifty percent of their daily calorie intake by eating rice.

And like the rest of the world, rice is very popular here in the house as well, my daughter is very fond of rice, she will probably only eat it without anything other than ketchup on the rice.

I spend about 40 minutes on this dish.

You need:

  • 3.5 deciliter/ 1.4 cup rice
  • 5 deciliter/ 2.1 cup water
  • 300 gram/ 10.5 oz beef strips
  • Half box corn
  • Half green paprika
  • Half reed paprika
  • 2 Spring onions
  • 1 Tomato
  • 1 Carrot

This is what you do:

Start with the rice. Boil the water with a little salt. Pour in the rice and stir around a few times to mix well with the water. Put on lid and turn down to medium / low heat (so that it barely boils). Let it soak for 10 minutes before pulling it aside and leave it with the lid on for another 10 minutes. It is important that you do not lift the lid during cooking or minutes afterwards. Then you destroy the self-cooking process.

Take a pan and start roasting the beef strips, adding cooking oil, salt, pepper, red paprika powder.

You cut the paprika, spring onion, tomatoes, add corn and tear the carrots fine. Put everything in the pan, let it cook with the berf strips.

Finally add 4 cups of water and place in pan and cook until the sauce thickens.

Add the doodle parsley on top when serving.


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