Beef with Red Beans and Rice
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Total Recipe Time: 25 to 40 minutes
Makes 4 servings
1 pound Ground Beef (80% to 85% lean)
1 medium green bell pepper, diced
1 can (15 to 16 ounces) red or kidney beans, rinsed, drained
1 package (5.4 to 6.8 ounces) Santa Fe or Mexican rice mix with seasonings
1 medium tomato, seeded, diced
Salt and pepper
|1.||Heat large nonstick over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return to skillet.
|2.||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.|
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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.
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.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using 96% lean ground beef: 388 calories; 5 g fat (2 g saturated fat; 0 g monounsaturated fat); 65 mg cholesterol; 803 mg sodium; 48 g carbohydrate; 7.7 g fiber; 33 g protein; 7.9 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 5.8 mg iron; 17.5 mcg selenium; 5.3 mg zinc; 83.7 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.