Beefy Rice

• 2 cups beef stock
• 1 34 cups water
• 1 tablespoon butter
• 2 cups white rice
• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 1 23 lbs ground sirloin
• salt and pepper
• 1 large onion, finely chopped
• 4 garlic cloves, chopped
• 1 roasted red pepper, seeded and finely chopped
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 teaspoons ground cumin, 1/3 palmful, twice
• 14 cup chopped flat leaf parsley, a couple of handfuls

1. Heat beef stock, water and butter to a full boil.
2. Add rice, reduce heat and cover pot.
3. Cook 20.
4. minutes, until tender and liquids are absorbed.
5. Heat a large, deep skillet over medium high heat.
6. Add oil and beef and season with salt and pepper.
7. Brown meat, 2 or 3 minutes.
8. Add onion, garlic, red pepper, Worcestershire.
9. Cook together 5 to 7 minutes, until veggies are just tender.
10. Add tomato sauce, cumin and parsley.
11. Bring mixture up to a bubble and reduce heat to low.
12. Combine cooked rice with meat mixture and serve.
13. Either freeze both servings or eat one now and freeze the other one for later.

beef stock, water, butter, white rice, extra virgin olive oil, ground sirloin, salt, onion, garlic, red pepper, worcestershire sauce, tomato sauce, ground cumin, flat leaf parsley

Taken from www.food.com/recipe/beefy-rice-346693 (may not work)