Directions:
- In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. In a saucepan, bring water and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand for 5 minutes or until tender. Combine the rice and beef in a large bowl. Cover and refrigerate for 2 hours or until chilled. Add cucumbers, tomatoes, celery, onions, green pepper, salt and pepper; mix well. Serve with salad dressing. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.37 Kcal (512 kJ) | ||
| Calories from fat | 44.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Cholesterol | 23.43mg | 8% | |
| Sodium | 167.05mg | 7% | |
| Potassium | 304.23mg | 6% | |
| Total Carbs | 9.7g | 3% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 9.71g | 19% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 1.3mg | 7% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.61 Kcal (250 kJ) | ||
| Calories from fat | 21.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 8% | |
|---|---|---|---|
| Cholesterol | 11.41mg | 8% | |
| Sodium | 81.37mg | 7% | |
| Potassium | 148.2mg | 6% | |
| Total Carbs | 4.73g | 3% | |
| Sugars | 0.78g | 6% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 4.73g | 19% | |
| Vitamin C | 4.9mg | 17% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.8mg | 3% | |
* 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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