Ingredients
- 1 lb lean (at least 80%) ground beef
- 2 1⁄2 cups hot water
- 3⁄4 cup ready-to-eat baby-cut carrots, cut lengthwise in half
- 1 tablespoon butter or margarine
- 1⁄4 teaspoon pepper
- 1 package (6.4 oz) four-cheese rice and pasta blend
- 1½ cups fresh broccoli florets
- 1⁄2 cup cherry or grape tomatoes, cut in half
How to Make It
- In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef. Heat to boiling. Reduce heat; cover and cook about 15 minutes or until rice and carrots are almost tender, stirring occasionally.
- Stir in broccoli. Cover; cook 5 minutes or until crisp-tender. Stir in tomatoes. Cook uncovered about 1 minute or until heated.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 420 kcal Calories from Fat: 180 kcal |
|
% Daily Value*
|
| Total Fat 20 g 57% |
Saturated Fat 9 g 45% |
Trans Fat 1 g |
Cholesterol 80 mg 27% |
Sodium 700 mg 12% |
carbohydrates 35 g 27% |
Dietary Fiber 2 g 5% |
Protein 25 g 50% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |