1. In a large deep skillet over medium heat, heat the oil. Add the rice, onion, red bell and serrano peppers and saute for 5 minutes (or until onions are tender). Add the ground beef and saute until browned. Add garlic and cook an additional 1-2 minutes. Season with salt, pepper, garlic and onion powder. Drain excess oil and fat.
2. Add the drained corn, tomato sauce and water. Reduce heat to low. Cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Sprinkle with salt and pepper to taste.
3. Sprinkle with lime juice before serving.
NOTE: the nutritional sodium count on this site for beef broth is too high. I used Pacific Foods Organic Beef Broth - Low Sodium. On the box: Serving Size = 1 cup at 140mg sodium.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 46.9mg||14 %|
|Sodium 825.5mg||28 %|
|Potassium 697.4mg||18 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 36g|
|Protein 21.7g||31 %|
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: 323
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!