Your family will adore this scrumptious beef and rice dish. It's made with cabbage and black-eyed peas, so it works for a New Year's Day meal, but you can serve it for an easy dinner year-round.
One-Dish Beefy Rice Casserole
Calories229 Per Serving
Protein18g Per Serving
Fiber4g Per Serving
|Total Fat||4.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||4 g|
1 1/2 starch, 1 vegetable, 2 lean meat
6 cups shredded cabbageOR
1 14-ounce package coleslaw mix
1 cup brown rice (uncooked)
1 pound extra-lean ground beef
1 10-ounce can diced tomatoes and green chiles
14 ounces fat-free, low-sodium beef broth
1 15.5-ounce can no-salt-added black-eyed peas, rinsed and drained
Pepper, to taste
Preheat the oven to 350°F.
In a large oven-proof pot, layer the cabbage, rice, beef, and tomatoes and green chiles. Pour the beef broth over all.
Cook, covered with aluminum foil or a lid, for 1 hour 40 minutes, stirring after 40 minutes. Continue cooking, covered, until the rice is tender and the liquid is absorbed. Stir in the black-eyed peas. Season with the pepper.
Tip: Use any type of beans in this casserole.
Tip: Save time by using a bag of coleslaw mix in this recipe.