INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 medium green bell pepper, chopped
  • 1 package (5.7 to 8 ounces) Cajun-style dirty rice mix
  • 1 can (14-1/2 ounces) diced tomatoes, drained
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COOKING:

    1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  1. Stir in rice mix and water amount indicated in package directions, omitting oil or margarine; bring to a boil. Reduce heat; cover and cook according to time indicated in package directions or until rice is tender.
  2. Stir in tomatoes. Cook until heated through, stirring occasionally.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

428 CALORIES

22% *4.1g SAT FAT

23% DV ** 37g PROTEIN

74% DV 6.5 mg IRON

35% DV 8 mg ZINC

70% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 428 Calories; 111.6 Calories from fat; 12.4g Total Fat (4.1 g Saturated Fat; 0.2 g Trans Fat; 1.8 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 189 mg Cholesterol; 936 mg Sodium; 41 g Total Carbohydrate; 2.2 g Dietary Fiber; 5 g Total Sugars; 37 g Protein; 0 g Added Sugars; 77.7 mg Calcium; 6.5 mg Iron; 797 mg Potassium; 0 mcg Vitamin D; 0.5 mg Riboflavin; 9.8 mg NE Niacin; 0.7 mg Vitamin B6; 4.9 mcg Vitamin B12; 351 mg Phosphorus; 8 mg Zinc; 41.3 mcg Selenium; 130.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

“Recipe/photo/information courtesy of Beef.It’s What’s For Dinner.

www.BeefItsWhatsForDinner.com”