Middle Eastern peas and rice

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.