Beef Mexi Rice Recipe
Prep time: 20 minutes Cook time: 20 minutes Total time: about 40 minutes Yield: 6-8 servings
Calories per serving: 313
Fat per serving: 10.5g
Ingredients
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 TBS coconut oil
- 1 red bell pepper, finely chopped
- 1 lb lean ground beef
- 1/4 cup taco seasoning
- 3 cups cooked brown rice
- 1 cup fresh or frozen corn kernels (or can of corn, drained)
- 1 ( 14.5 oz) can of diced tomatoes with green chiles
- 1 1/2 cups cooked black beans (or can of black beans, drained)
- 1 lime, juiced
- 3-5 TBS Tapatio hot sauce to taste
- coarse salt (I used about 3 TBS)
Cooking Directions
- Put the chopped onion, garlic and coconut oil in a large pot or wok. Cook on high for three minutes, stirring constantly. Add chopped bell pepper and continue stirring another three to five minutes until everything has begun to soften.
- Add the ground beef and sprinkle with taco seasoning. Continue to cook on high, stirring occasionally, until beef is browned.
- Mix in the rice, corn, tomatoes and beans. Add lime juice, hot sauce and salt to taste.
- Continue stirring and cooking until everything is hot and steaming. Serve with lime wedges.
Cholesterol 34.8mg, Sodium 1885.13mg, Total Carbohydrate 31.28g, Dietary Fiber 6.62g, Sugars 4.77g, Protein 17.95g, WW Points Plus 7, WW Old Points 6
