CREAM OF WILD RICE & BEEF SOUP WITH LIME & CILANTRO
Valerie Holt, GA
Total preparation and cooking time: 30 minutes ยท Makes 6 servings
|
1
|
|
package (about 17 ounces) refrigerated fully-cooked boneless beef pot roast with
gravy
|
|
1
|
|
package (5.6 to 6.2 ounces) quick-cooking long grain & wild rice
|
|
1
|
|
can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
|
|
1
|
|
can (15 ounces) black beans, rinsed, drained
|
|
1
|
|
can (10 ounces) original diced tomatoes and green chilies, undrained
|
|
1-1/2
|
|
tablespoons fresh lime juice
|
|
2
|
|
cups half-and-half
|
|
1 to 2
|
|
tablespoons chopped fresh cilantro
|
|
|
|
1. Prepare rice according to package directions, omitting butter.
2. Meanwhile microwave pot roast according to package directions. Remove pot
roast from package; shred with two forks. Reserve gravy for other use.
3. Combine broth, beans, tomatoes and lime juice in 4-quart saucepan; bring to
a boil over medium heat. Reduce heat to medium low; stir in beef and cooked
rice, mixing well. Stir in half-and-half and cilantro; heat through.
Cook's Tip:
The following brands of fully-cooked boneless beef pot roast have received the
beef industry's Mark of Quality for exceptional taste and satisfaction: Hormel
, Harris Ranch , John Morrell Convenient Cuisine , Mosey's Time for Dinner ,
Prima Della , Red Oak Farms , RMH Quick and Easy and Schwan's .
Nutrition information per serving:
418 calories; 30 g protein; 39 g carbohydrate; 11 g fat; 1,119 mg sodium; 91 mg
cholesterol; 4.9 mg niacin; 0.4 mg vitamin B6; 2.8 mcg vitamin B12; 3.9 mg
iron; 7.0 mg zinc.\
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.