1. BROWN meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
2. ADD peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
3. HEAT broiler. Top rice mixture with cheese; broil 2 to 3 min. or until melted.
kraft kitchens tips:
For a change of pace, prepare using chicken broth and substituting 1 lb. boneless skinless chicken breasts, cubed, for the ground beef.
Omit broiling step. After adding cheese, cook, covered, 2 to 3 min. or until cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 134 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 84.6mg||26 %|
|Sodium 676.8mg||23 %|
|Potassium 424.9mg||11 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 62.9g|
|Protein 25.7g||37 %|
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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: 514
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