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Ingredients
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2 tablespoons vegetable oil
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1 cup white rice
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1 cup chopped onion
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1 cup chopped green bell pepper
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1 ¼ cups water
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1 (10 ounce) can red chile sauce
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1 (8.75 ounce) can sweet corn
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1 tablespoon lemon juice
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1 teaspoon salt
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1 pound sirloin, cut into 1 inch cubes
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1 (15 ounce) can Mexican-style tomato sauce
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1 teaspoon ground cumin
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1 cup shredded Monterey Jack cheese
Directions
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Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
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Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
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Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
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Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.
Nutrition Facts (per serving)
578 | Calories |
27g | Fat |
55g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 578 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 11g | 54% |
Cholesterol 81mg | 27% |
Sodium 1186mg | 52% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 30g | 61% |
Vitamin C 80mg | 89% |
Calcium 217mg | 17% |
Iron 9mg | 49% |
Potassium 1025mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.