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Beef and Vegetables

From the library

Beef and Vegetables

This dish can be prepared in about 35 minutes and may be served for lunch or dinner.

Makes 6 portions10 steps

411

kcal · per 1 1/4 cup

22g

Protein

69g

Carbs

6g

Fat

Ingredients

  • 4 cups water
  • 2 cups rice, uncooked
  • 1 pound ground beef (or 1 can, about 24 ounces, canned beef)
  • 2 cups steamed green beans (or 1 can, about 15 ounces, low-sodium green beans)
  • 1 1/2 cups fresh cooked corn kernels (or 1 can, about 15 ounces, low-sodium corn)
  • 1 can no salt added tomato sauce (about 15 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. In a large pot, add water to rice and bring to a boil.
  2. Cover and cook on low heat for 15 minutes (do not remove the lid) until water is gone.
  3. While the rice is cooking, put ground beef in a large pan and cook over medium heat on the stove for 8 to 10 minutes.
  4. Drain fat.
  5. Let rice stand for about 3 minutes.
  6. Arrange rice on a platter like a doughnut ring.
  7. Set aside.
  8. Add green beans, corn, tomato sauce, garlic powder, and onion powder to pan with meat.
  9. Cook until steaming hot.
  10. Pour into center of rice ring and serve.

USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations — Adapted from a recipe by Lela Gabbard, Pala Indian Reservation (public domain), via myplate.food · public domain

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