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| | | |  | | | Cook's Tip: Depending on the rice blend brand you use, canned tomatoes may be listed in the package directions that are not called for in this recipe. In this case, add tomatoes with beans, rice mix and water. Proceed as directed above.
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Beef with Red Beans and Rice
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Ingredients: |
| 1 |
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pound ground beef (80% to 85% lean) |
| 1 |
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medium green bell pepper, diced |
| 1 |
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can (15 to 16 ounces) red or kidney beans, rinsed, drained |
| 1 |
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package (5.4 to 6.8 ounces) Santa Fe or Mexican rice mix with seasonings |
| 1 |
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medium tomato, seeded, diced |
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Salt and pepper |
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Instructions: |
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Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. |
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Stir in beans, rice mix and water, omitting oil or margarine indicated in package directions; bring to a boil. Reduce heat; cover and cook according to time indicated in package directions or until rice is tender. Remove from heat; let stand according to package directions. Top with tomato; season with salt and pepper, as desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 458 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 77 mg cholesterol; 750 mg sodium; 47 g carbohydrate; 7.4 g fiber; 34 g protein; 5.7 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.1 mg iron; 18.4 mcg selenium; 5.7 mg zinc. |
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