Beef and Vegetables
This dish can be prepared in about 35 minutes and may be served for lunch or dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/4 cup
411
Calories
22g
Protein
69g
Carbs
6g
Fat
4g
Fiber
7g
Sugar
64mg
Sodium
Saturated Fat 2 g · Cholesterol 44 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
4 cups
rice, uncooked
2 cups
ground beef
1 pound · or 1 can, about 24 ounces, canned beef
steamed green beans
2 cups · or 1 can, about 15 ounces, low-sodium green beans
fresh cooked corn kernels
1 1/2 cups · or 1 can, about 15 ounces, low-sodium corn
no salt added tomato sauce (about 15 ounces)
1 can
garlic powder
1/2 teaspoon
onion powder
1/2 teaspoon
Instructions
- 1
In a large pot, add water to rice and bring to a boil. Cover and cook on low heat for 15 minutes (do not remove the lid) until water is gone.
- 2
While the rice is cooking, put ground beef in a large pan and cook over medium heat on the stove for 8 to 10 minutes. Drain fat.
- 3
Let rice stand for about 3 minutes. Arrange rice on a platter like a doughnut ring. Set aside.
- 4
Add green beans, corn, tomato sauce, garlic powder, and onion powder to pan with meat.
- 5
Cook until steaming hot. Pour into center of rice ring and serve.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Lela Gabbard, Pala Indian Reservation
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