| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 1 pound lean ground beef
- 2 garlic cloves minced
- 2 celery ribs chopped (about 1/2 cup)
- 1 medium onion chopped
- 1 tablespoon chopped fresh parsley
- 1 green bell pepper chopped
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked rice
- 1 (14.5-ounce) can beef broth
- 3/4 cup of water
Ingredients
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Instructions
- Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes.
- Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes.
- Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper.
- Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
- Remove from heat and fluff with a fork to serve
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