1 pound ground beef
2 tablespoons prepared yellow mustard
2 tablespoons vegetable oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 clove garlic, minced
4 potatoes (2 large or 3 medium)
2 carrots, trimmed
1 teaspoon seasoning salt
2 tablespoons olive oil
4 cups water
1 cup chicken broth or water
1 cup cooked rice, cubed
1/2 cup chopped onion
1 tablespoon pumpkin
1 teaspoon salt
Place the ground beef and mustard in a large skillet over medium heat. Cook, stirring occasionally, until evenly brown. Stir in the vegetable oil and olive oil. Reduce heat to medium-low; add the onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until the beef is no longer pink and the onion is tender.
Add the potatoes and carrots. Stir vigorously until just cooked; drain well. Mix in the garlic, corn, and parsley.
Transfer the potatoes and carrots to a medium pot with enough water to cover. Heat slowly, stirring, until the potatoes are tender. Set aside to cool.
Add the chicken broth or water to the potatoes, stirring well. Transfer the broth over the top of the potatoes and carrots. Add the rice, stir. Finally, mix the broth with the chicken broth, reduce thicken any necessary to keep it gravy-like. Simmer, stirring occasionally, for 15 minutes. Stir gently occasionally while stirring and continuing to cook and stir, until rice is tender.
When rice is tender, stir gently until all of the liquid is absorbed and the liquid is liquid. Mix the chicken broth, honey, pumpkin, and salt into the broth mixture.
Return the pot to medium heat. Add the chicken broth mixture and water to the pot. Simmer for 5 minutes, stirring occasionally. Cook for 5 minutes more, or until the chicken is cooked and the rice is tender.