Beefy Spanish Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
cups |
cooked rice |
|
1 |
pound |
ground beef, extra lean |
|
1 |
small |
onion -- minced |
|
2 |
cloves |
garlic -- minced |
|
14 1/2 |
ounces |
tomatoes with green chilies -- drained |
|
4 |
ounces |
green chilies -- drained |
|
8 |
ounces |
no salt added tomato sauce |
|
2 |
tablespoons |
chili powder |
|
1 |
teaspoon |
cumin powder |
|
1/4 |
teaspoon |
Tabasco sauce |
|
1 |
tablespoon |
olive oil |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
cayenne pepper |
|
1 |
tablespoon |
Worcestershire sauce |
| Heat oven to 350°F. |
| In large skillet add the olive oil, onion, garlic and ground beef. Cook
until no pink remains in the beef and onion and garlic have softened. Drain. Add tomatoes, chilies, tomato sauce, Tabasco sauce, chili powder and cumin. Cook until heated through. Add rice to beef/tomato mixture. Stir until well combined. Put in a 2 quart casserole. Bake in 350°F oven, uncovered, for 30 minutes. Makes 8 servings. |
| Per Serving: 276 Calories; 12g Fat (39.4% calories from fat); 14g Protein; 28g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 426mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. |