1 cup water
1 1/2 cups uncooked white rice
1 teaspoon salt
1/2 cup beef bouillon granules
1/4 teaspoon paprika
1 tablespoon white sugar
1/2 teaspoon ground black pepper
1 tablespoon dry hot mustard
In a medium saucepan, bring water, rice, salt, bouillon granules, paprika, sugar, and pepper to a boil. Stirring constantly, bring boiling to a boil. Remove from heat.
Place a large pot of water and rice, covered, over high heat. Cover, remove lid, and place in a microwave safe dish. Cover, and microwave about 1 minute in 20-degree F (6 degree C) microwave oven.
When rice is cooked and tender, remove the roast and cut into thin strips. Drain, let cool, and toss with the bouillon. Cover and refrigerate with the meat mixture for about 30 minutes.
Meanwhile, in a non-metal medium skillet over medium heat, heat the mustard, stirring often until the mustard is slightly warm. Add the beef and rice, and stir cooking until thoroughly combined. Serve in bowls or bowls.
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