Ground Beef and Kidney Beans over Rice with Sage
- 1 1/2 lb Ground Beef
- 2 each Kidney Beans
- 1 each Green Bell Pepper
- 4 each Garlic
- 2 tbsp Tomato Paste
- 1 1/2 cup Beef Stock
- 1 tsp Rubbed Sage
- 1 tsp Dried Thyme
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne
- 1/2 tsp Ground Cumin
- 1 tsp Worcestershire Sauce
- 1 tsp Apple Cider Vinegar
- each Green Onions
- 1
Rinse the rice until the water runs mostly clear. Combine the rice, water, butter or oil, and salt in a saucepan. Bring to a boil, cover, lower the heat to very low, and cook 15 minutes. Remove from the heat and let stand covered 10 minutes.
- 2
While the rice cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and the oil if needed. Cook until browned, breaking it up well. If there is a lot of grease, drain off most of it.
- 3
Add the onion and bell pepper and cook 5-6 minutes until softened. Stir in the garlic, tomato paste, kosher salt, black pepper, sage, smoked paprika, thyme, onion powder, garlic powder, cayenne if using, and cumin if using. Cook 1 minute, stirring often, until fragrant and the tomato paste darkens slightly.
- 4
Pour in the beef stock or water and stir in the Worcestershire sauce or soy sauce. Bring to a simmer and scrape up anything stuck to the pan.
- 5
Stir in the kidney beans and simmer uncovered 10-15 minutes, stirring now and then, until the liquid reduces into a thick, spoonable beef-and-bean mixture.
- 6
Stir in the apple cider vinegar or hot sauce. Taste and add more salt, black pepper, or sage if needed.
- 7
Fluff the rice with a fork and serve the ground beef and kidney beans over the rice. Top with green onions or parsley if you want.