This is an old school recipe, kicked up just a notch. Nothing too crazy, though. I still wanted to keep that “old school” reminiscent flavor, but add more than just seasoning salt. Birdseye is actually my mother-in-law’s name for this, coming from the Birdseye brand. Hubby remembers this as a childhood favorite, when the beef, rice, and peas came in a frozen bag.
I had a small chub of ground beef that I had to use up, a last handful of frozen peas, and a small bit of rice. The one thing about this recipe is that it can be made up in one pan or brown the beef and add to leftover rice. Either method would be tasty!
It looks quite a bit like my biryani recipe, but nowhere close in taste.
- 1 lb ground beef
- 1 cup basmati rice
- 2 cups beef stock
- 1 teaspoon cumin powder
- 1 tablespoon dried oregano
- 2 teaspoons Mrs. Dash - Garlic
- 1 tablespoon smoked paprika
- 1 teaspoon fresh ground pepper
- salt to taste
- 1 teaspoon worcestershire sauce
- olive oil for cooking
- 1 cup frozen peas
- Heat a couple tablespoons of oil in a large frying pan. Add the ground beef and the dry spices (except salt) and brown, breaking up with a wooden spatula.
- Once the meat has browned, stir in the rice and saute for a minute or so.
- Add the stock and the worcestershire sauce. Stirring to mix.
- Cover, ring to a boil, turn down the heat to medium low and simmer for 10 minutes or so, until the moisture has been absorbed.
- Stir to break up any clumps, add salt to taste and the peas, stirring to mix. Place the lid back on for 5 minutes.
- Stir one last time and serve.