Friday, September 18, 2009

Helen's Spanish Rice

* Exported from MasterCook *

HELEN'S SPANISH RICE
Recipe By :Helen Jolly of Kenosha, Wisconsin
Serving Size : 6
Preparation Time :0:00

Categories : Core
Skillet
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ ---------
--------- --


1 cup instant brown rice
1 pound extra lean ground beef
1/2 onion -- chopped
3 tablespoons canola oil
1 clove garlic -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder

1. Wash rice, drain and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice.

Cook, stirring constantly, until
lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef.

Stir often to break up and
brown meat; cook until onion is limp and lightly browned.

4. Add undrained tomatoes and seasonings.

Cover and simmer about 25 minutes
or until rice is tender and most of the liquid has been absorbed. Let stand, covered for about 5 minutes before serving. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 20g Fat (50.2% calories
from fat); 17g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol 94mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 2 Lean Meat; 1 1/2 Vegetable; 3 Fat. NOTES : POINTS PER SERVING: 8 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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