Recipe Details
Ingredients
-
3cupswater
-
1 ½cupsuncooked white rice
-
1 ½poundslean ground beef
-
3largegreen bell peppers, chopped
-
1largeonion, chopped
-
2(14 ounce) cansbeef broth
-
2(10 ounce) canscondensed tomato soup
-
1(28 ounce) cancrushed tomatoes
-
1(4 ounce) canmushroom pieces, drained
Cooking Directions
-
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
-
Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
-
Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring soup to a boil, reduce heat to medium-low, cover the pot, and simmer soup, occasionally stirring, until vegetables are tender, 30 to 40 minutes.
-
Stir rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories266 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 3g |
15% |
| Cholesterol 37mg |
12% |
| Sodium 643mg |
28% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 3g |
10% |
| Total Sugars 5g |
|
| Protein 16g |
31% |
| Vitamin C 65mg |
72% |
| Calcium 52mg |
4% |
| Iron 4mg |
21% |
| Potassium 589mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
