Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean flank steak, ground or |
| \N \N | Very lean ground beef |
| ½ \N | Onion, chopped |
| 2 tablespoons | Beef stock |
| ⅓ cup | Chopped red bell pepper |
| ⅓ cup | Chopped green bell pepper |
| \N dash | Pepper |
| ¼ teaspoon | Ground thyme |
| 1 can | (8oz) no salt added tomato |
| \N \N | Sauce |
| 1 cup | Water |
| ⅔ cup | Uncooked rice |
Saute meat in a nonstick skillet until browned, drain off fat and place meat in a bowl. Saute onion in stock or water until soft. Add remaining ingredients except meat. Cover and simmer until rice is tender, about 35 minutes.
Per serving: Calories: 171 Protein: 18g Carbohydrates: 18g Fat: 3g Sodium: 58mg Cholesterol: 38mg
Adapted from: Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95