Directions:
- Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20.
- Minutes, until tender and liquids are absorbed.
- Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, red pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
- Combine cooked rice with meat mixture and serve. Either freeze both servings or eat one now and freeze the other one for later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.22 Kcal (1634 kJ) | ||
| Calories from fat | 60.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 10% | |
|---|---|---|---|
| Cholesterol | 78.62mg | 26% | |
| Sodium | 1195.47mg | 50% | |
| Potassium | 750.95mg | 16% | |
| Total Carbs | 55.66g | 19% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 24.59g | 49% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 7.8mg | 44% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.05 Kcal (457 kJ) | ||
| Calories from fat | 17.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 10% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 26% | |
| Sodium | 334.09mg | 50% | |
| Potassium | 209.86mg | 16% | |
| Total Carbs | 15.55g | 19% | |
| Sugars | 2.23g | 32% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 6.87g | 49% | |
| Vitamin C | 6.5mg | 39% | |
| Iron | 2.2mg | 44% | |
| Calcium | 15mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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