Yield: 6 servings
|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|
|¼ teaspoon||Ground thyme|
|1 can||(8oz) no salt added tomato|
|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