prep time

cook time

servings
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)