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Beef and Rice Posole
"This winner of the 2003 National Beef Cook-Off for One Dish Meals is a beefy version of the traditional hearty Mexican stew. From the kitchen of Mary Lou Cook of OR." Original recipe yield: 6 servings.
INGREDIENTS:
1 1/2 pounds ground beef round
2 cups uncooked quick-cooking rice
1/4 cup minced green onions
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can hominy or corn, drained
1 3/4 cups water
1 (10 ounce) can original diced tomatoes and green chilies, undrained
1/2 teaspoon ground turmeric
1 1/2 cups finely shredded Mexican cheese blend
DIRECTIONS:
Brown ground beef in deep 12-inch nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
Add rice and green onions; cook and stir 5 minutes. Stir in beans, hominy, water, tomatoes and turmeric; bring to a boil. Cover and remove from heat; let stand 5 minutes. Sprinkle with cheese.
Nutrition information per serving:571 calories; 38 g protein; 51 g carbohydrate; 23 g fat; 619 mg sodium; 84 mg cholesterol; 7.7 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.5 mg iron; 7.3 mg zinc.©Cattlemen's Beef Board and National Cattlemen's Beef Association
Rating: 0/0
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