|
|
SKILLET BEEF & RICE POSOLE
Mary Lou Cook, OR
Total preparation and cooking time: 35 minutes ยท Makes 6 servings
|
1-1/2
|
|
pounds ground beef round
|
|
2
|
|
cups uncooked quick-cooking rice
|
|
1/4
|
|
cup minced green onions
|
|
1
|
|
can (15 ounces) black beans, rinsed, drained
|
|
1
|
|
can (about 15 ounces) hominy or corn, drained
|
|
1-3/4
|
|
cups water
|
|
1
|
|
can (10 ounces) original diced tomatoes and green chilies, undrained
|
|
1/2
|
|
teaspoon ground turmeric
|
|
1-1/2
|
|
cups finely shredded Mexican cheese blend
|
1. Brown ground beef in deep 12-inch nonstick skillet over medium heat 8 to 10
minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
2. Add rice and green onions; cook and stir 5 minutes. Stir in beans, hominy,
water, tomatoes and turmeric; bring to a boil. Cover and remove from heat; let
stand 5 minutes. Sprinkle with cheese.
Nutrition information per serving:
571 calories; 38 g protein; 51 g carbohydrate; 23 g fat; 619 mg sodium; 84 mg
cholesterol; 7.7 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.5 mg
iron; 7.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc
|