beef with red beans and rice
- 1 pound ground beef (80% to 85% lean)
- 1 medium green bell pepper, diced
- 1 can (15 to 16 oz) red or kidney beans, rinsed, drained
- 1 package (5.4 to 6.8 oz) Santa Fe or Mexican rice mix with seasonings
- 1 medium tomato, seeded, diced
- salt & pepper to taste
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.
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.
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.