Gluten-Free Beef And Rice Skillet Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring ground beef, rice, and a medley of vegetables and spices. Perfect for a quick and satisfying meal solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Thomas Ridley Fresh British Beef Mince
• 1kg 1kg Green Pepper
• 1 Kg Yellow/White Onion 1kg
• 50G Pepper Black Ground BWFO
• - Jalpur Crushed Red Chilli Pepper Flakes
• 100 G Jumbo Garlic 100g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Organic Dried Rosemary Hatton Hill Organic
• - Forest Whole Foods Organic White Quinoa
• - Tata Salt
• 25G Fillippone Italian Organic Bay Leaves, 25G
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Cook and stir 1 lb ground beef in a 10-inch skillet over medium heat until browned; drain any excess fat.
2. 2. Sprinkle the beef with 1 tbsp corn starch and 2 tsp salt, stirring to coat evenly.
3. 3. Add 1/2 green pepper (diced), 1 diced onion, 2 tbsp chopped parsley, 1/4 tsp black pepper, 1/8 tsp red pepper flakes, 1 minced clove of garlic, 1 bay leaf, and 1/4 tsp dried rosemary. Cook over low heat for about 5 minutes, stirring occasionally, until the onion is tender.
4. 4. Stir in 1 can of diced tomatoes (with liquid) and 1 1/2 cups of water. Break up the tomatoes with a fork and bring the mixture to a boil.
5. 5. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes to allow the flavors to meld.
6. 6. Stir in 1 1/2 cups of cooked quinoa, then remove the skillet from heat.
7. 7. Cover the skillet and let it stand for 5 minutes before serving. Discard the bay leaf before plating.