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Wednesday, February 2, 2011

Roast Beef Jambalaya

When Nick makes a large slow cooked roast beef and there's leftovers, we always figuring out what we can do with the mound of leftovers.  There's always roast beef sandwiches with jus dip (which is excellent), and grilled roast beef sandwiches, but that's more like a lunch rather then a dinner.  The solution?  Roast beef jambalaya.  It is hearty and made with leftover roast beef and lots of vegetables, and most notably bacon to give the entire dish a slightly smoky flavor, this is a flavorful rice jam packed with vegetable and beefy goodness.

Serves: 6-8
approx prep time: 20min
approx cook time: 45min

- 1 handful fresh sugar snap peas
- 1 large Red, Yellow or Orange bell pepper
- 1 Zucchini
- 1 medium size white onion
- 2 spring onions
- 1 cup uncooked white rice
- 2 cups leftover roast beef (recipe here), shredded or cut in chunks
- 3 strips of bacon
- 1/2 cup shredded Parmesan cheese
- 1/2 bottle of Tomato Sauce or Pasta Sauce
- 1tbsp Vegetable Seasoning
- 1 clove garlic
- 1tbsp olive oil

- Cook the rice according to the directions on it's packaging.
- Dice vegetables (Onion, Peas, Zucchini, pepper) into medium size pieces and set aside.
- Finely chop green onion and very finely chop garlic.
- If you're using a leftover roast beef, chop the meat into small chunks or pull it apart into small pieces.
- Cut bacon into small pieces.
- When the rice is almost ready, heat a large non-stick fry pan over medium heat.
- Add oil, onion, green onion and garlic, cooking for approx. 2-3 minutes, stirring often.
- Add bacon, cook for 2-3 minutes, stirring occasionally.
- Add remaining vegetables and seasoning, cook for 4-5 minutes, stirring occasionally
- Add roast beef and cook for another 1-2 minutes, stirring once.
- Add rice, pasta/tomato sauce, Parmesan cheese, and if desired additional seasoning or salt/pepper.
- Mix well, and cook for 2-3 minutes on low.
- Serve hot!

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