Rice Uruguayan

Rice Uruguayan

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 4-6,Yield: 4.0

    • About This Recipe

    “My adopted recipe that comes from Uruguay. Instead of regular ground beef I used ground round to cut down on the fat. This recipe can also be made using some of your favorite seasonings.”

    Ingredients

  • 1cuprice, uncooked
  • 1/2 teaspoonparsley, chopped
  • 1lbground round
  • 1garlic clove, chopped
  • 2carrots, chopped
  • 2cups beef broth or 2cupsvegetable broth
  • 2potatoes, medium and chopped
  • 1onion, chopped
  • 1teaspoonpepper
  • 1tablespoonolive oil

    • Directions

  • In large non-stick skillet, saute onion and garlic in olive oil.
  • Add ground round and brown well.
  • Add rice, carrots, parsley, beef or vegetable broth, and pepper.
  • Stir well and bring to boil, stirring occasionally.
  • Lower heat and simmer for 20 minutes.
  • Add potatoes and continue cooking until potatoes are tender or approximately one hour.

    • Reviews

  • “I love this a lotfrom the taste of the beef, potatoes, etc. I could actuallyeat this as is. Just added more water and had the diced boiled potatoes done beforehand to cut down on the extra cooking time.Covered it for some extra few minutes too but no biggie.:DThanks, Lauralie! Made for WZT4.”

  • “My family loved this, so 5 stars! No taste thrills, just staple ingredients that are sure to please in combination. I used vegetarian “ground round” and extra garlic. I’d love to try it with some chili powder! Thanks!”

  • “This was our lunch today and it was very good. I was afraid it would be slightly bland so I added more garlic and some cayenne. I did cover the last 10 minutes because my rice did not seem to be doing much and it was perfectly cooked. This will be wonderful with fried eggs in the morning. Thank you Lauralie41!”

  • “I made this for DH tonight becausehe wouldn’t eat Tamale Pie. He loved it a lot and his rating is 5 stars. I made a half recipe and that came out just fine, I did need to add a bit more broth about 3/4 of the way through, that was nothing serious. It’s easy to make and husband approved. We are both happy with this.”

  • “Well I have to admit I was pretty put off by the method (ie: not covering the dish up while simmering) and the combination of rice AND potatoes. Very good dish though, surprisingly peppery too! I must note I cubed my potatoes into 1″ cubes and only needed to be cooked for 1/2 hour. My only complaint was that the dish was a little dry, seemed to need a sauce of some sort. Not sure what I’d use though, maybe low-fat sour cream. Also, to anyone making this, during the hour cook time be mindful of stirring about every 5 min. and a non-stick pan is a must. This was a definate do-again though I’ll be eating this all week for lunch! Another example of very few ingredients making a wonderful meal, sometimes less IS more! 🙂 Thx for the recipe Lauralie!”

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