Thursday, April 3, 2008

Mexican Rice and Beef

Mexican Rice and Beef
Garnish with light sour cream and salsa.
By Rosemary Black (

Mexican Rice and Beef
PREP: 10 minutes
COOK/STAND: 20 minutes
YIELD: 4 servings

1 lb lean ground beef
1 envelope low-sodium taco seasoning mix
11/2 cups water
1 cup chunky, thick salsa
1 cup frozen corn
11/2 cups uncooked instant rice
Black pepper
1 cup grated pepper jack cheese
11/2 cups washed, dried, and shredded lettuce
1 large tomato, chopped

1. In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunks. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.

2. Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes.

3. Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve with lettuce and tomato.

HOW KIDS CAN HELP: Wash and dry lettuce; measure ingredients; fluff rice mixture with fork; sprinkle with cheese.
PER SERVING (11/2 cups): 432 calories, 18 g fat (9 g saturated), 1,098 mg sodium, 95 mg cholesterol

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