Quick and Easy Beef Jumbalaya

This one got approval from a native Louisianan. Beef can be substituted for if you dont eat it.


14.5 oz can diced tomatoes
3/4 lb lean ground beef
1 onion, chopped
1 green bell pepper, seeded and julienned
2 celery ribs, chopped
2 cloves garlic, crushed
1 cup long-grain rice
1 tsp crused dried oregano
1 tsp dried thyme
1/2 tsp salt
1/2 tsp grond black pepper
1/8 tsp cayenne pepper


Drain tomatoes, reserving liquid. Add enough water to liquid to measure 2 cups and set aside.

Brown beef in a large, non-stick skillet. Add onion, green bell pepper, celery and garlic, and cook until softened (about 5 minutes).

Add tomatoes, tomato liquid, rice, oregano, thyme, salt, pepper, and cayenne pepper. Mix well.

Bring to a boil, then cover, reduce heat, and simmer until liquid is absorbed (about 20 minutes). Serve warm.

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