Another recipe from the publications dug from the family collection and delivered to my grubby hands. (I wash them before cooking – promise!) Words are superfluous regarding the design and tone of this leaflet, from February 1966, suffice to say it was issued by the Rice Council for Market Development, then based in Notting Hill, which appears to have been an arm of the US rice industry.
For 2 people
1oz margarine or dripping
4oz onions, sliced
2oz sweet green peppers, de-seeded and sliced
6oz raw minced beef
3oz ripe tomatoes, skinned and sliced
6oz rice, cooked
¼ level teaspoon chilli powder
½ level teaspoon salt
1/8 pint stock/water
Heat fat in a saucepan, and cook the onion and green pepper over gentle heat until soft. Add the meat and cook, stirring frequently, until colour changes to brown. Stir in the tomatoes, rice, chilli powder, salt and stock. Cover and heat gently until thoroughly hot and stock absorbed. Toss lightly with a fork and serve.
- I used bacon fat for dripping as I had some leftover.
- I skinned the tomato in boiling water which I then used to make the stock – simple!
- I halved the recipe.
A great need-to-shop-but-can’t-be-bothered, one-pot dish – not much of anything is needed and nothing fancy. I used fresh tomatoes as specified but tinned would be more than adequate. It also has plenty of veg and is therefore bordering on current dietary guidelines. The salt content is also rather high, and perhaps using oil, instead of a solid fat would be preferable. It benefited taste-wise from some black pepper and a tiny squeeze of tomato paste, because, despite the chili, it was rather bland and sweet. Some chopped parsley or a squeeze of lemon juice would serve the same purpose.
Hashed by Elly