prep time
10 min
10 min
cook time
15 min
15 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice | ||
| 1 cup (250 mL) | ||
| 1 lb (500 g) |
extra lean ground beef |
|
| 1 cup (250 mL) |
frozen corn |
|
| 1 cup (250 mL) |
halved trimmed green beans |
|
| 1 tbsp (15 mL) |
vegetable oil |
|
| 1 tbsp (15 mL) |
chili powder |
|
| 1/2 cup (125 mL) |
medium chunky salsa |
|
| 1/2 cup (125 mL) |
beef broth |
|
| 1 tsp (5 mL) |
butter |
|
| Pinch |
salt |
|
| 1 cup (250 mL) |
Tex Mex shredded cheese |
|
| 2 tbsp (30 mL) |
chopped fresh cilantro |
|
INSTRUCTIONS
|
Step 1: Heat oil in large skillet set over medium heat; cook beef and chili powder, stirring, for 3 to 5 minutes or until browned. Stir in corn and beans. Add salsa and broth; bring to boil. Reduce heat; simmer for about 3 minutes or until beans are tender-crisp. |
|
Step 2: Meanwhile, in small saucepan, bring 1 cup (250 mL) water, butter and salt to boil. Stir in rice and turn off heat. Cover and let stand for about 5 minutes or until water is absorbed. Fluff with fork. Stir into skillet with beef mixture. |
|
Step 3: Sprinkle with cheese and cilantro and serve. |
| Nutrition Facts | ||
| Per serving (1/4 recipe) | ||
| Calories |
440 |
|
| Fat |
19 g |
|
| Saturated Fat |
8 g |
|
| Trans Fat |
0.5 g |
|
| Cholesterol |
90 mg |
|
| Sodium |
500 mg |
|
| Carbohydrate |
33 g |
|
| Fibre |
3 g |
|
| Sugars |
4 g |
|
| Protein |
35 g |
|
WHAT'S FOR DINNER?
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