Middle Eastern peas and rice

By • September 20, 2015 • 0 Comments

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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

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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
  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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