WHAT YOU'LL NEED
|Minute Rice® Premium Long Grain White Rice|
|2 cups (500 mL)|
|1 lb (500 g)|
lean ground beef
small onion, chopped
|1/2 tsp (2 mL)|
each pepper and dried thyme
|1 can (28 oz/796 mL)|
diced tomatoes with juices
|1 can (23 oz/680 mL)|
|1 tbsp (15 mL)|
each red wine vinegar and granulated sugar
|6 cups (1.5 L)|
shredded coleslaw mix
Sour cream (optional)
Step 1: Spray Dutch oven with cooking spray; set over medium-high heat. Add beef, breaking up with wooden spoon. Add the onion, pepper and thyme. Cook for 5 minutes or until meat is browned and onion is softened
Step 2: Stir in the tomatoes with juices, tomato sauce, vinegar and sugar. Bring to a boil. Stir in the shredded coleslaw mix and rice; reduce the heat to medium. Cook, covered, for 10 minutes or until the cabbage is wilted and the rice is cooked through. Remove from the heat; let stand for 5 minutes. Serve with sour cream (if using)
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