Middle Eastern peas and rice

Name: Middle Eastern peas and rice
Yield: Serves 4-6
Ingredients: 1 Green bell pepper diced; 1 Red onion diced; 4-5 Carrots diced; 1/2 pound Ground beef; 1 Small can of tomato paste; 1 Bag frozen sweet peas or fresh peas if in season; Chicken stock or beef stock

By Maureen Aydin

September 20, 2015

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Middle Eastern peas and rice — Photo by Maureen Aydin

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Author Notes: This is one of my husband's favorite meals. It can be made with green beans instead of peas too. —Maureen Aydin

Serves: 4-6

1 Green bell pepper diced
1 Red onion diced
4-5 Carrots diced
1/2 pound Ground beef
1 Small can of tomato paste
1 Bag frozen sweet peas or fresh peas if in season
Chicken stock or beef stock

Dice and sauté the onion, carrots, bell pepper for 5-7 minutes in Dutch oven.
Add ground beef and cook until no longer pink.
Add tomato paste and cook for about 1 minute.
Add enough chicken stock or beef stock to cover and add the bag of peas.
Bring pot to boil and cook for 20-25 minutes until the sauce thickens and the peas are no longer bright green.
Serve with rice and top with tzakiki sauce or green onions and shallots.