Beef Creole With Rice Recipe

Summary

Difficulty LevelEasyServings4
CuisineCourse

Ingredients

 Beef stock/Water2 Cup (32 tbs)
 Long grain rice1 Cup (16 tbs)
 Lean ground beef1 Pound
 Chopped sweet green pepper1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped green onions1⁄4 Cup (4 tbs)
 Garlic3 Clove (15 gm), minced
 Canned tomatoes19 Ounce, undrained
 Dried oregano1 Teaspoon
 Thyme1 Teaspoon
 Black pepper1⁄2 Teaspoon
 Cumin1⁄2 Teaspoon
 Salt To Taste
 Cayenne pepper To Taste

Nutrition Facts

Serving size

Calories 428 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 65 mg

Sodium 597.9 mg24.9%

Total Carbohydrates 53 g17.6%

Dietary Fiber 4.5 g18.1%

Sugars 1.6 g

Protein 32 g63.4%

Vitamin A 35.8% Vitamin C 54.2%

Calcium 11.5% Iron 34.4%

*Based on a 2000 Calorie diet

Directions

In saucepan with tight-fitting lid, bring water to boil; add rice.
Cover and reduce heat to simmer; cook for 15 minutes without removing lid.
Remove from heat and let stand, covered, for 3 to 5 minutes or until rice is tender.
Meanwhile, in large non stick skillet over medium heat, cook beef, stirring to break up, for 5 minutes; drain off fat.
Stir in green pepper, celery, onions and garlic; cook, stirring, for 5 minutes.
Add tomatoes, oregano, thyme, black pepper, cumin, cayenne and salt; bring to boil, breaking up tomatoes with back of spoon.
Cook over medium-low heat for 10 minutes; increase heat to high and boil for about 3 minutes or until excess liquid has evaporated.
Serve over rice.
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