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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Beef round steak

  2. 2 teaspoons 10ml Vegetable oil

  3. 1/3 cup 48g / 1.7oz Chopped fresh parsley

  4. 1 1/2 cups 355ml Water

  5. 1 tablespoon 15ml Chopped fresh oregano

  6. 1 teaspoon 5ml Dried oregano leaves

  7. 2 teaspoons 10ml Paprika

  8. 1 teaspoon 5ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Crushed red pepper

  11. 1/2 teaspoon 2 1/2ml Ground coriander

  12. 1 1/2 teaspoons 7 1/2ml Bell peppers - chopped (1 1/2 cups) (medium)

  13. 1 teaspoon 5ml Onion - chopped (1 cup) (large)

  14. 1 Garlic - finely chopped

  15. 1 Bay leaf

  16. 1 Condensed beef broth

  17. 3 cups 480g / 16oz Cooked rice

  18. 1 Garbanzo beans (15 to 16 ounces)

  19. Diced bell peppers, green onion, zucchini

  20. And tomato - if desired

Instructions Jump to Ingredients ↑

  1. Trim fat from beef. Cut beef into 1/2-inch cubes. Heat oil in nonstick Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until light brown; drain. Stir in remaining ingredients except rice and beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.

  2. Uncover and simmer about 30 minutes longer, stirring occasionally, until mixture is thickened and beef is tender. Remove bay leaf.

  3. Mix rice and beans. Heat over low heat, stirring occasionally, just until hot. Divide rice mixture among 8 serving bowls. Spoon beef mixture over rice. Top with diced vegetables.

  4. Description:

  5. "In this recipe, beans complement meat and pack this chili with fiber and protein."

  6. Copyright:

  7. "© General Mills, Inc.

  8. Per serving: 295 Calories (kcal); 5g Total Fat; (15% calories from fat);

  9. 25g Protein; 35g Carbohydrate; 49mg Cholesterol; 540mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Shared by: S. May; PointsTowardSuccess

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