Beef and Brown Rice Stew
27
27
Ingredients
1 | tablespoon |
vegetable oil
|
|
2 | cups |
onions
thinly sliced |
|
1 | teaspoon |
allspice
|
|
1 | teaspoon |
chili powder
|
|
1 | teaspoon |
black pepper
|
|
8 | ounces |
beef chuck
visible fat removed, cut into 3/4 inch pieces |
|
6 | cups |
water
|
|
28 | ounces |
tomatoes, canned
crushed |
|
1 ¼ | cups |
long grain rice
brown, uncooked |
|
3 | each |
beef bouillon cubes
|
* |
10 | ounces |
green beans
frozen |
Directions
Heat oven to 350℉ (180℃).
Heat oil in a 4-quart Dutch oven over medium heat.
Add onions and cook, stirring often, 7 minutes until translucent.
Add spices and meat.
Cook 5 to 6 minutes stirring 2 or 3 times.
Stir in water, tomatoes, rice and bouillon cubes.
Bring to a boil.
Cover and bake for 1 to 1¼ hours until rice and meat are tender.
Stir in green beans.
Cover.
Bake 10 more minutes until green beans are tender.
Nutrition Facts
Serving Size 774g (27.3 oz)Amount per Serving
Calories 50032% of calories from fat
% Daily Value *
Total Fat 18g
28%
Saturated Fat 6g
31%
Trans Fat
0g
Cholesterol 58mg
19%
Sodium 364mg
15%
Total Carbohydrate
21g
21%
Dietary Fiber 5g
21%
Sugars g
Protein
44g
Vitamin A 12%
•
Vitamin C 49%
Calcium 13%
•
Iron 39%
* based on a 2,000 calorie diet
How is this calculated?