Yield
8 Servings
Preparation time
5 minutes
Cooking time
30 minutes
Total time
35 minutes
Ingredients
1 pound lean ground beef
1 medium onion (diced)
4 cups diced bell peppers (approx. 2 large peppers)
3 cloves garlic (minced)
14 ounces can tomato sauce
14 1⁄2 ounces can petite diced tomatoes
2 cups beef broth
2 cups water
1 teaspoon Italian seasoning
1 cup uncooked long grain white rice (rinsed well)
Instructions
In a large stockpot over medium heat, cook beef with onion for 5 minutes, breaking beef into small pieces. Add peppers and garlic; cook, stirring until peppers are soft. If needed, add small amounts of water to prevent burning. Mix in tomato sauce, diced tomatoes, broth, water, Italian seasoning, and rice. Bring to a boil, then reduce heat to medium-low. Cover and simmer 15 to 20 minutes, stirring often, until rice is tender. Makes 3 quarts.
Notes
Per serving: 239 calories, 6 grams fat (2 grams saturated fat), 30 grams total carbohydrates, 37 milligrams cholesterol, 668 milligrams sodium, 3 grams fiber, 16 grams protein.
