Distretti Red Rice
10 ingredients
19 steps
Ingredients
- 3 to 4 lb. roast (chuck)
- 1 to 2 onions, chopped
- 2 stalks celery, chopped
- 1/4 tsp. pepper
- 1 beef bouillon cube
- bay leaf
- 2 Tbsp. oil
- 1 (28 oz.) can Italian tomatoes
- 2 (8 oz.) cans tomato sauce
- 1 c. rice
Directions
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1Brown roast in oil on all sides.
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2Remove roast.
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3Brown onions and celery.
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4Add seasonings to onions and celery.
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5Return meat to pan.
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6Put onions and celery on top.
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7Mash tomatoes.
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8Add tomatoes, juice, sauce and 2 cups hot water.
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9Meat should be covered in sauce.
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10Simmer until tender (2 hours or more).
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11You need two cups of sauce for rice.
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12Pour 1 cup sauce in skillet.
-
13Add rice and brown, 5 minutes at least.
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14Stir until sauce is absorbed (browning is secret).
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15Add water to cover rice.
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16Boil, then simmer uncovered about an hour.
-
17Continue to stir.
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18Cook until liquid is absorbed but still juicy.
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19Save some sauce to serve as gravy with roast and rice.
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