Serves 6

 Ingredients: 

1 cup white rice

1 ½ cups water 

2 tbsp. butter

4 tbsp extra virgin olive oil, divided 

1 lb. ground beef 

1 onion, chopped fine 

5 stalks celery, chopped small 

1 green bell pepper, cubed

1 red bell pepper, cubed 

1-28oz can whole tomatoes, pureed 

1/2 cup Italian Flat Leaf Parsley, chopped

Salt/Pepper to taste 

1 tbsp. Cayenne pepper 

1 tbsp. hot chili powder 

Salt & Pepper to taste 

Directions: 

Rinse the rice well until the water runs clear.

In a medium sauce pot, add the water, rice, butter, and a pinch of salt. Cook on low, covered, until the liquid is absorbed. Leave for 10 minutes + to steam with the lid on. 

In a large saucepan heat the 2 tbsp olive oil along with the ground beef. Salt and pepper while the meat is still raw. Break up the ground beef with a large spoon and brown thoroughly and then push the meat to the sides of the pan to make a well in the center. In the middle of the well put onion, celery, and sweet peppers with another pinch of salt and pepper. Combine meat and vegetables and let sauté on medium heat for 2-3 minutes. Add the pureed tomatoes and stir to combine. Add another pinch of salt, pinch of pepper, parsley, Cayenne, and chili powder. Let come to a gentle boil and reduce down, stirring occasionally, for 20 minutes, tasting for salt, pepper, and spices as you go. Turn off the heat once the mixture is thickened and add the rice. Stir in the rice to combine thoroughly and taste for salt and extra “heat” if you like it!