I think that we’ve established by now that Nico is obsessed with food, mostly cooking and baking (real and pretend), but of course also eating it. One of his big favourites that he never says no to (and quite frankly us neither) is vegetable soup rice with ground beef.
- Ground beef (lean or medium)
- Vegetable soup
- Tomato soup
- Vegetables (Carrots, onions, bell peppers, peas, potatoes)
- Cut the vegetables
- Sautee them in a bit of oil
- Make rice (in our case Minute Rice)
- Cook potatoes
- Add ground beef to vegetables and brown it
- Add one can of vegetable soup and one can of tomato soup
- Add the drained, cubed potatoes
- Add rice
- Add some soy sauce to taste and let simmer for a little
First off we cut the vegetables, it is completely up to you which one you and your family like, since Nico is a big fan of vegetables, we went with these and, obviously, the ones we had in our pantry and fridge.
The budding Michelin Star chef he is, Nico took it upon himself to cut the peppers, the onions and the potatoes, I took over the carrots and, well, the peas are not really something to have to cut, but he is extremely precise and focused on anything he cuts, so it is great to see.
After we were done cutting, we sauteed the veggies over medium heat in a little bit of margarine, just to brown them a little. While this all was happening, we were cooking some rice, we use Kraft Minute Rice, because it’s easy and quick and comes out the same every time, makes it a lot easier than dealing with an impatient toddler that does not care that the rice is still crunchy. After the rice was done, we put on the potatoes in a separate pot, since they of course needed to be cooked before putting them into the rice dish, since Mr. Potato enjoys his “patates” so much that we need to add extra every time.
Once the veggies were lightly browned, we put the ground beef in to brown it as well, we just had to come back frequently to cut down the lumps of meat forming, because we didn’t want to have big clusters of ground beef plonking into the bowl (which also is not toddler-friendly).
Since we used lean ground beef, we did not have to drain the fat, a little fat is ok, since it will help moisten the whole mix, but it shouldn’t float in fat either, of course. Then we cleared a little in the middle, reduced the heat and put in one can of vegetable and tomato soup each (both are the creamy kind), and mixed it all up.
And then the rice, there was no real measuring, we just stop adding once we reach the desired ratio of rice-to-everything-else. Add a little soy sauce to taste, stir it all and tadaa – we’re done! It gives you a nice not saucy but a little creamy rice.
Once it’s in the bowl, you can still add some things to taste, be it soy sauce or also some sweet buffalo wing sauce, some sweet pickles (I add those to my bowl, since I’m the only one who likes them).
All in all an easy dish that will have the kids eat vegetable (and like it ) and you can do it in bigger quantities and have leftovers for the next day.