Time: 1 hr
- 2 lbs ground beef
- 7 cups cooked white rice (2 cups raw)
- 3 tbsp roux
- Season-all (we used 3 tbsp)
- 1 tbsp vegetable oil
- 1 tsp darkening sauce, such as Kitchen Bouquet
1. Heat the vegetable oil in a thick-bottomed pot
2. Add the ground beef and start browning on medium-high heat. Break up all the large chunks.
3. Once the meat is mostly browned, drain grease if there is any.
4. Continue to brown the meat by constantly stirring, while allowing the meat the stick to the pot for a few seconds. Add a little water, stir, and scrape the bottom of the pot. Repeat this process twice. (See video for visual process!)
5. Add a little less than two cups of water (if you put too much, just allow it to cook longer).
6. Add the season-all.
7. Spoon in the roux, stir to help dissolve, then turn down to medium low…you want it simmering, not boiling.
8. Add the darkening sauce.
9. Cook down for about 45 mins (you want it simmering). Be sure the water is just below the top of the meat (like a really meaty soup).
10. After about 45 mins, be sure the water is still just below the top of the meat, and start adding the cooked rice. Do not add it all at once, because your ratio preference might be different than ours. Taste, and decide how much rice you prefer!