Rice and Gravy2002-05-23
- Course: Main Dishes
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 5m
- Cook Time : 50m
- Ready In : 55m
- Add to Recipe Box
Rice and gravy is a staple here in South Louisiana. It’s one of the first things you learn to cook. Any meat can be used, including chicken. This recipe was used in an instructional blog post if you’d like to have more guidance or see more photos.
- 1 lb round steak or beef steak
- 1 large onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- Minced green onions and garlic (optional)
- 2 cups rice, prepared
- 1 tbsp oil
- Cast iron or Magnalite pot
Prepare 2 cups of rice according to package directions.
Cut up the steak into bite size portions. Salt and pepper the meat.
Put a small amount of oil in the bottom of the pot so that the meat will not stick. Heat the oil on medium heat and then add the meat. Stir while browning the meat. Don't be afraid to brown it; it will not burn if you keep turning it.
Once the meat is browning, add a little water at a time. Once the meat is really brown and the water has evaporated, add your onions and cook until the onions have softened and turned brown. Add the bell peppers, cook for a few minutes, then add enough water to cover the meat and let it cook down on low to medium heat until the meat is tender.
The gravy can be adjusted to meet your tastes: Reduce the water to make thicker gravy. If the gravy is too thick, add more water. If too thin, cook down some more. The more onions you have, the thicker your gravy will be. The browner your meat, the darker your gravy will be. Serve that wonderful gravy and meat over rice....hence rice and gravy!