"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef and Rice Creole Recipe

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This recipe for Beef and Rice Creole, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie Jean Asmussen
Added: Sunday, August 30, 2009


1 pound ground beef
2 teaspoons salt
1 small onion, chopped
1/2 medium bell pepper, chopped
2 tablespoons parsley
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1 bay leaf
1 1/2 cups water
1 14 ounce can chopped tomatoes
1 1/2 cups instant rice

Brown beef in large skillet, drain. Add salt, onion, and bell pepper, saute 5 minutes. Add remaining ingredients, except rice. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Stir in rice, remove from heat and let stand 5 minutes. Stir and remove bay leaf before serving. Makes 4 servings.




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