Tomato Beef n’ Rice Glop


Since there was some discussion recently around soups and stews and cold weather recipes, here’s the recipe for the tomato rice n’ beef glop. The good part is it’s really, really forgiving, inexpensive, and wide open to adjustments and ‘to taste’ seasoning. And good for you. All told, it’s beef spaghetti sauce with brown rice instead of noodles.

This is adjusted from the original to reduce salt and boost garlic. I don’t even add the additional salt myself, I tend to salt to taste when serving. Look for salt-free versions of the corn and tomato sauce for further reductions. You’ll get a decent amount of salt in the salsa anyway. I also added a small can of tomato paste for a tomato flavor boost.

  • 1 cup Brown Rice (dry)
  • 1 cup Beef Broth
  • 1 lb Ground Beef, lean
  • 1 tsp Olive Oil
  • 1/2 large Yellow Onion, diced
  • 5+ cloves Garlic, diced
  • 1 can Diced Tomatoes
  • 1 can Tomato Sauce
  • 1 can Corn
  • 1 small can Tomato Paste
  • 1 cup Salsa
  • 1 tsp Seasoning Salt 
  • 1 tsp Ground Black Pepper
  • 1 tsp Paprika 

Cook the rice in one cup of water and the cup of beef broth. Bring to a boil then simmer for about 40 minutes.

When you’ve got maybe 10 minutes left on the rice, in a big pot (big enough for the whole shebang) sautee the olive oil, garlic and onion until soft. Once done, break up the ground beef into the mix and stir until browned. Add the cans of tomato and corn one at a time, then the rice. Mix it all up. Let it heat up, then simmer for 15 minutes. Spice to taste. (Tobasco will add some zing, for example. I’m a weenie about spices so I’m sure someone with a tougher tongue could add almost anything.)

Makes roughly eight servings. Freezes really well. Portion it out into ziplocks to freeze single portions. Delicious with cheese melted on top!

(via ladyamesindy)