Ole Beef and Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3/4 |
pound |
ground beef -- 95% lean |
|
11 |
ounces |
Southwestern style corn |
|
14 1/2 |
ounces |
tomatoes with green chilies |
|
1 |
cup |
instant rice |
|
1/2 |
teaspoon |
cumin |
|
1 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
4 1/4 |
ounces |
black olives -- chopped |
|
1 |
tablespoon |
vegetable oil |
|
1/4 |
cup |
low sodium catsup |
| Drain corn, tomatoes, and olives saving liquid. Add enough water to liquid to make one cup. Cook the rice in the liquid. Heat a large frying pan to medium high and add oil. Cook ground beef until no pink remains. Add chili powder, cumin, salt and pepper and cook for 30 seconds. Add corn, tomatoes, olives and catsup. Heat through. Add rice and mix thoroughly until everything is coated with sauce and heated through. Makes 6 servings. |
| Per Serving: 303 Calories; 6g Fat (28.2% calories from fat); 9g Protein; 27g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 721mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. |