After several weeks of having two fewer children in the house, you would think that I would have finally gotten the hang of cutting back on cooking meals. Unfortunately, I have not! When I have tried to cut back on the amount, I end up either cutting back too much and hear from the remaining children a comment such as “Mom, we’re still here and need to eat, you know!” Or I don’t cut back enough and hear something like this: “Mom, what happened? Do you think Ben is still here? We don’t need that much!”
Sunday dinner was like the latter. I had prepared way too much rice and beef, so last night I had to come up with a tasty dish using my leftovers. Thankfully, it wasn’t too hard to figure out! This is an easy dish to make. Using a variety of seasonings and veggies, you can develop a flavor your family will enjoy. It is a great way to use up small amounts of leftover cooked veggies like broccoli or carrots.
1 medium onion, chopped
2-3 hot peppers, chopped or a bell pepper if your family prefers that
1 c. chopped mushrooms
2-3 tbsp. olive oil
2 c. cooked rice
1-1/2 c. chopped cooked beef
veggies such as carrots or broccoli, cut in small pieces, if desired
salt and pepper to taste
Soy sauce or teriyaki sauce (or both!)
Heat the oil in a large skillet. Add the onions and peppers and saute until onions are translucent. Add chopped mushrooms. Stir and cook until mushrooms are tender. Add rice and meat. Stir and cook until heated through. Stir in any other vegetables that you might desire. Add salt, pepper, soy sauce and any other seasonings you desire.
Serve with sliced tomatoes or a tossed salad.