Beef Egg Rolls with Mexican Rice

Ingredients:

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
  
• 1 green bell pepper, chopped
• 1 pound ground beef
  
• ½ teaspoon basil
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• 1/3 cup chopped fresh cilantro
  
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) package egg roll wrappers
• Oil for frying, about 2 quarts
• Sour cream
  
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
  
• 1/2 cup tomato sauce
• 2 cups chicken broth

Method:

In a large, heavy saute pan, heat 3 tablespoons olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft. Add meat; cook and stir until browned. Drain off excess fat. Stir in spices, cilantro and tomato sauce. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper and seal to look like and egg roll. Repeat with remaining ingredients. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain. Serve with sour cream, and Mexican rice with a churro for dessert.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.