Wednesday, July 1, 2009

Mexican Rice Casserole

I made this the other night for dinner and my kids loved it! I was trying to figure out a way to use the new WIC food of brown rice. I did not think my kids would eat it but I was wrong!

Mexican Rice Dinner
1/2 pound lean ground beef
2 tablespoons diced onion
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14.5 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 cup water
1 package taco seasoning
1 tablespoon chili powder
1 cup instant brown rice, uncooked (WIC FOOD)
In a non stick skillet, brown beef, onions, and peppers. Combine all ingredients in a slow cooker,except rice. Cook on low for 5-6 hours. Stir in rice, cover and cook until rice is tender, about 15 minutes.
Yields: 6 servings (about 1 cup each)
Per Serving: 272 calories, 2g fat, 6g fiber

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