Spicy Beef and New Orleans Red Rice Skillet Dinner
- Number of Servings: 6
Ingredients
1 pound ground beef2 1/4 teaspoons salt2 celery ribs, diced1 medium onion, diced1/2 green bell pepper, seeded and diced2 cups chicken broth(1) 14 oz can tomato puree1 cup long-grained rice (uncooked)1 teaspoon sugar2 teaspoons Tabasco or other hot sauce
Crumble the beef into the skillet and seaon with 1/2 teaspoon of the salt. Brown the beef, breaking it up with a fork, for 5 to 7 minutes, or until the meat is no longer pink. Transfer to a paper towel-lined place to drain.
Reduce the heat to medium-high and pour off all but 2 tablespoons of the drippings from the skillet. Saute the diced celery, onion, and bell pepper in the skillet for about 5 minutes, or until tender. Add the browned beef, chicken broth, 1 1/2 cups of water, the tomato puree, rice, sugar, the remaining 1 3/4 teaspoons salt, and the Tabasco and bring to a boil.
Reduce the heat to medium-low and cook, covered for 40 minutes, or until the rice is tender.
Number of Servings: 6
Recipe submitted by SparkPeople user JULIE3156.
Reduce the heat to medium-high and pour off all but 2 tablespoons of the drippings from the skillet. Saute the diced celery, onion, and bell pepper in the skillet for about 5 minutes, or until tender. Add the browned beef, chicken broth, 1 1/2 cups of water, the tomato puree, rice, sugar, the remaining 1 3/4 teaspoons salt, and the Tabasco and bring to a boil.
Reduce the heat to medium-low and cook, covered for 40 minutes, or until the rice is tender.
Number of Servings: 6
Recipe submitted by SparkPeople user JULIE3156.
Nutritional Info Amount Per Serving
- Calories: 475.8
- Total Fat: 13.8 g
- Cholesterol: 52.2 mg
- Sodium: 2,426.5 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 3.4 g
- Protein: 23.4 g
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