Barbecued Rice

I have to admit, I was both excited and extremely skeptical when trying this recipe last week. And I’m happy to say that I was quite pleasantly surprised. This recipe makes a really unexpected combination that turns out quite delicious and hearty.

[Prep: — / Cook: 30 min]

– 3/4 to 1 cup brown rice
– 1/2 lb (300 grams) ground beef
– 1 cup canned corn
– 1/2 cup cheddar cheese (preferably shredded)
– 1/2 cup of your favorite barbecue sauce

1. Bring 2 cups of water and a dash of salt to a boil on the stove and add the rice. Cook for 15-20, stirring infrequently, until nearly all of the water is absorbed.
2. A bit before the rice is finished, brown the beef in a large skillet over high heat. Remove from pan and drain the excess fat & oil.
3. Put the beef back in the skillet and add the corn, cheese, barbecue sauce and freshly cooked rice.
4. Stir over medium-high heat until cheese is melted.
5. Ready to eat!

[Serves 2]

Adapted from Chuckwagon BBQ Rice Round-Up by Simple 1-2-3 One Dish

• Use pre-cooked or left-over rice and cut your cooking time in half!
• Try adding extra veggies like mushrooms, tomatoes, onions or carrots to make a full meal.
• The original recipe suggests substituting salsa for the barbecue for a slightly different flavor.
• For a slightly different finished product, instead of heating everything in the skillet in step 4, lightly mix all ingredients except the cheddar in a medium-sized casserole dish. Top with the cheese and bake at around 300 for about 5-10 minutes.

• Simple spinach, cherry tomato and white onion salad
• Cole slaw
• Fresh cucumber, tomato, and onion salad