Southern-style beef supper

January 18, 2010

1 1/2 cup long grain rice
1 lb lean ground beef
3 cloves garlic, minced
2 celery stalks, sliced
1 medium onion, chopped
1 tsp each paprika and dried basil
1/2 tsp dried thyme
1/2 tsp cayenne pepper (or to taste)
pinch cinnamon
2 cups milk
1 sweet green or red pepper, chopped
1 can (28 oz/796 ml) diced tomatoes
1 tbsp Dijon mustard
salt to taste
2 cups chopped fresh spinach

Cook rice according to package directions. Meanwhile, in large skillet, brown beef over medium-high heat; drain off any fat. Reduce heat to medium; add garlic, celery, onion and spices. Cook, stirring often for five minutes or until onion is softened.

Add milk and bring to a boil; reduce heat and boil gently until mot of the liquid is absorbed. Stir in sweet pepper, tomato and mustard; bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Season with salt and pepper. Stir in spinach just until wilted. Serve over cooked rice.

~ Recipe courtesy of the Milk Calendar, 2003