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.
Nutrition Facts
One-Dish Beefy Rice Casserole
Calories
Protein
Fiber
Nutrition Facts
| Calories | 229 | |
|---|---|---|
| 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 | |
| Cholesterol | 31 mg | |
| Sodium | 334 mg | |
| Total Carbohydrate | 30 g | |
| Dietary Fiber | 4 g | |
| Sugars | 2 g | |
| Protein | 18 g | |
Dietary Exchanges
1 1/2 starch, 1 vegetable, 2 lean meat
Ingredients
Servings 8
-
6 cups shredded cabbage OR -
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
Directions
Tip: Click on step to mark as complete.
-
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.
