Cook and stir the meat and onion in a large heavy pan until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.)
TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
by H Peagram
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (686g)|
|Recipe Makes: 4|
|Calories from Fat: 121 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 73.7mg||23 %|
|Sodium 1404.1mg||48 %|
|Potassium 1777mg||47 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 42.9g|
|Protein 31g||44 %|
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: 437
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.