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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.6
  • Total Fat: 4.3 g
  • Cholesterol: 35.5 mg
  • Sodium: 66.1 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.7 g

View full nutritional breakdown of Ground Beef Vegetable Rice, makes 6 1-Cup servings calories by ingredient
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Ground Beef Vegetable Rice, makes 6 1-Cup servings

Submitted by: SPWITHSPIRIT

Introduction

Quick and Easy!
You can add whatever spices you like
Quick and Easy!
You can add whatever spices you like

Number of Servings: 6

Ingredients

    96%Lean Ground Beef, approx 1lb
    White Rice, 3/4C dry (3serv) @ 160cal/srv
    Chopped Onion, 1/3-1/2 med onion
    Garlic, cloves, 4-6 minced
    Frozen Mixed Vegetables, 3 serv (>1/2bag)
    3/4C wine, any kind
    1/2C water
    seasoning, 1t vegit seasoning, 1t celery salt, salt & pepper


Directions

Brown ground beef, drain if necessary. Set aside, saute onions, then add garlic, for about 5 min. Then add the wine, scraping up the browned bits, add the meat back in, add the vegetables, rice, seasoning, water, stir and simmer for about 20 min until rice is done. Makes 6 1-Cup servings.


Number of Servings: 6

Recipe submitted by SparkPeople user SPWITHSPIRIT.






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Member Ratings For This Recipe

  • I also changed it up. Used whole onion, celery, carrots and snow peas. I used two cups quinoa instead of rice since DH doesn't like rice; Beef broth and not wine. I liked but could used more seasoning - 1/7/14

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  • I made this and added a few things... Instead of frozen mixed veggies, which I don't care for, I added celery and carrots and diced tomatoes. I added 2 cans of tomato sauce and a can of tomato soup and water, and it was almost like a chili. - 2/18/11

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  • It was ok but the rice definitely needs to be pre-cooked, there is no way it cooks in 20 minutes of simmering even with a lid on. I think I might also add more rice or cut down on the beef next time, they seemed a little out of proportion. Otherwise, a good basic recipe to work with. - 2/22/10

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