Beef

Middle Eastern peas and rice

by:
September 20, 2015
0 Ratings
Middle Eastern peas and rice
Photo by Maureen Aydin
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
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
In This Recipe
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Directions
  1. Dice and sauté the onion, carrots, bell pepper for 5-7 minutes in Dutch oven.
  2. Add ground beef and cook until no longer pink.
  3. Add tomato paste and cook for about 1 minute.
  4. Add enough chicken stock or beef stock to cover and add the bag of peas.
  5. Bring pot to boil and cook for 20-25 minutes until the sauce thickens and the peas are no longer bright green.
  6. Serve with rice and top with tzakiki sauce or green onions and shallots.
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