This is a good base recipe, easy to work with and make the way you want. I added a can of red beans, some garlic powder, Adobo seasoning and a couple of dashes of cayenne. I also used brown rice instead of white. Very easy and inexpensive! Thanks for sharing.
My mom makes something like this as well. She started out making it in college since the base is rice so it is very cheap and you can make a lot to keep in the fridge for the week. Try switching the veggies up (carrots, celery, and corn taste great in it!) and adding some shredded cheese (I use cheddar).
We really enjoyed this one skillet meal! It's a great versatile recipe! I only had 1/2 a red bell pepper so I added chopped carrots and some frozen kernel corn to make up for it. I added spices like cayenne pepper oregano & paprika for additional flavor. I also substituted beef broth for the bouillon granules & water. I used 1/2 cup of the beef broth to simmer with the browned beef & veggies while I cooked the rice separately in 1 1/2 cups of the beef broth then added the rice to the skillet at the end so that I didn't end up with overcooked rice. It worked out well! We like to sprinkle some tobasco on top for an extra kick!
If you like a tiny bit of bite substitute diced Andouille sausage for ground beef. It becomes a medium-mild and inexpensive "poor man's jambalaya " missing the obvious seasonings blackened chicken and shrimp/crawdads of course.
This is a great recipe that my mother used to make also. It was one of those family favorites and a staple in our home. The only difference was that she didn't put in the bell peppers but did add some garlic. Also she sometimes added chopped tomatoes too. Great recipe.
Amazing! I added garlic tomatoes.
This was okay but unexciting. Paula Dean's is much better. She uses bulk pork sausage and chicken livers with parsley and celery. I recommend Paula's it's much tastier. Mmmmm...
Great recipe!!! What a quick easy and budget friendly dish! I didn't have any green or red peppers so I used a can of drained zesty jalapeño diced tomatoes and added water to the liquid to measure just over 2 cups and didn't add any salt since my tomatoes were seasoned. I will make with peppers this summer when I can pick them fresh out of my garden. I am definitely adding this to my normal dinner rotation! Thanks Ann!
For all of those of us who live in terror wondering what to feed the next wave of marauding hordes who come to lay waste to the kitchen contents this is a life-saving recipe. I make it in triple batches and freeze it for brown bag lunches quick snacks or on the go dinners. I add lots of things: Diced jalapenos spinach peas corn scrambled eggs cilantro... whatever I have need to use up and which I intuitively determine will taste good. The point is I gotta feed the boys and I gotta do it on a budget and I gotta do it so they're well-nourished and many times have to take care of it themselves. This fits the bill in all those categories. If you're going to build up the volume of the meal be sure you adjust the seasonings which is why I made note about the jalapenos and cilantro. I usually add more onions and some garlic and only a little bouillon only because of the salt content. Very tasty very easy and freezes well.
