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Suggest a better descriptionCook and stir ground beef, onions, and green peppers in skillet until beef is brown; drain. Stir in undrained tomatoes and the remaining ingredients. OVEN METHOD: Pour into ungreased casserole dish. Cover and cook in 350 degree oven until rice is tender and liquid is absorbed, about 1 hour. RANGE TOP METHOD: Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 30 minutes. Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 21, 1998,
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Serving Size: 1 Serving (1031g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3092 | ||
Calories from Fat: 2051 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.8g | 304 % | |
Saturated Fat 86.3g | 432 % | |
Monounsaturated Fat 78.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 680.4mg | 209 % | |
Sodium 614.3mg | 21 % | |
Potassium 2462.6mg | 65 % | |
Total Carbohydrate 96.7g | 28 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 93.5g | ||
Protein 151.7g | 217 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3092
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