Serves: 6
Total Calories: 422

2 tablespoons vegetable oil
1 cup white rice, uncooked
1 pound ground beef
1 clove garlic minced
1/4 cup onion chopped
1/4 cup celery diced
1/2 green bell pepper, diced
1 (1-pound) can tomato
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon chili powder
1 cup water hot
1 (10-ounce) can beef bouillon undiluted

Heat oil in heavy skillet. Add rice cook and stir until grains brown slightly. Add ground beef (2 cups diced cooked meat, fish, or poultry may be substituted), garlic, onion, celery, and green pepper cook until meat browns slightly and vegetables soften. Add remaining ingredients and cook, covered, until mixture boils. Reduce heat simmer 30 minutes or until rice is tender and has absorbed liquid. Remove bay leaf.

Nutritional Facts:

Serves: 6
Total Calories: 422
Calories from Fat: 152

More Recipes from the Managing Your Meals Cookbook:
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Corned Beef Hash
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Meatballs and Gravy on Colcannon
Picante Sauce
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Pot Roast of Beef with Vegetables
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Spaghetti Squash, Italian Style
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