I feel like I spend countless hours in the kitchen prepping and making food for my family. But I’m a busy girl and I really don’t want to spend any more time in there than is needed, so I often look for shortcuts and quick ideas when it comes to cooking. When I was challenged to come up with a recipe for a campaign with Minute? Rice, I knew that it was the perfect fit for me because Minute? Rice is just the easiest thing to make!
It’s winter time and the holidays are near, so comfort food is often on the menu. I was really swamped for time last week, so Stew seemed like a great idea for dinner. We usually serve Stew with sandwiches, but that would have just taken too much time out of my busy schedule. Instead, I thought we’d serve our tasty Beef & Vegetable Stew over Minute? Rice since it takes just 5 minutes to make and would make a great foundation for our Stew.
I served my Beef & Vegetable Stew with white rice, but there are also 100% Whole Grain Brown and Multi-Grain Medley Minute? Rice varieties, should you prefer either of those instead. All three varieties (White, 100% Whole Grain Brown and Multi-Grain Medley) are gluten free too!
I’ll be sharing my delicious recipe with you below, but first I’d like to point out that Minute? Rice can be paired with so many different things to make for a complete meal. Each year after Thanksgiving, my father in law saves the rest of the turkey and makes Turkey & Rice, which is loaded with veggies too! Since 1949, Minute? Rice has been a staple in home pantries and my home certainly wasn’t any different. As a young girl, I could often be found eating some rice with melted American Cheese. It was about the only thing I’d eat because I was so picky back then!
Ingredients:
- 1.5 lb Beef Chuck Roast, cut into bite size pieces
- 4 potatoes, diced
- 1 lb carrots, diced
- 12 oz frozen mixed vegetables
- Beef Bouillon – 7 cubes
- corn starch
- salt and pepper to taste
- Minute? Rice
Directions:
- In a crock pot, combine beef, potatoes and carrots. Pour in 6 cups of water and add Beef Bouillon, salt and pepper. Turn on low, cover and let it cook for 8 hours.
- Add mixed vegetables and cover.
- Dissolve 6 teaspoons of corn starch in a little bit of water, then add it into the crock pot and stir. Let simmer for 5 minutes to thicken.
- Make your rice while you’re letting the stew thicken up. You can make as much or as little as you want. I used about 1 cup of cooked rice per plate.
- Spoon Minute? Rice onto plate and spoon stew mixture over it.
What meals do you make with Minute? Rice?
