Ranchero Beef & Rice Skillet
Total Recipe Time: 20 minutes
Makes 4 servings
Ingredients1 pound ground beef1 medium red or green bell pepper, cut into 1/2-inch pieces1 large garlic clove, minced1 tablespoon chili powder1/2 teaspoon salt3 cups cooked rice, cooled1 cup frozen peas, thawed3/4 cup salsa
- Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper and garlic over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Remove drippings. Season with chili powder and salt.
- Add rice to skillet; mix well. Continue cooking 2 minutes or until rice is hot; stir occasionally. Stir in peas and salsa; heat through.
Nutrition information per serving, using 80% lean ground beef: 448 calories; 16 g fat (6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 763 mg sodium; 45 g carbohydrate; 5.5 g fiber; 30 g protein; 10.6 mg niacin; 0.7 mg vitamin B6; 2.4 mcg vitamin B12; 4.9 mg iron; 28.4 mcg selenium; 6.5 mg zinc; 90.7 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.Nutrition information per serving, using 95% lean ground beef: 380 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 757 mg sodium; 45 g carbohydrate; 5.5 g fiber; 32 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12; 5.3 mg iron; 27.8 mcg selenium; 7.0 mg zinc; 958 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
© Cattlemen's Beef Board and National Cattlemen's Beef Association