My mom is famous for her Spanish rice. When I want a taste of home, I pull out this recipe and prepare it for my family.
—JOAN HALLFORD NORTH RICHLAND HILLS, TX
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) no-salt-added diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 2/3 cups cooked brown rice
1. In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up the beef into crumbles; drain.
2. Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally.
Per 1 1/2 cups: 395 cal., 11g fat (4g sat. fat), 71mg chol., 757mg sod., 46g carb. (8g sugars, 6g fiber), 29g pro.
Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.