prep time
cook time
servings
6
6
WHAT YOU'LL NEED
 | ||
| Minute Rice® Premium Long Grain White Rice | ||
| 2 cups (500 mL) | ||
| 1 lb (500 g) | lean ground beef | |
| 1 | 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) | tomato sauce | |
| 1 tbsp (15 mL) | each red wine vinegar and granulated sugar | |
| 6 cups (1.5 L) | shredded coleslaw mix | |
Sour cream (optional) | ||
INSTRUCTIONS
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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