INGREDIENTS
Nonstick cooking spray
1/2
pound lean ground beef
1/2
pound bulk turkey sausage
1
cup finely chopped green bell pepper
2
to 3 tablespoons seeded, minced jalapeño peppers*
2
teaspoons minced garlic
2
teaspoons ground cumin
1/2
teaspoon dried oregano leaves
21/4
cups water
2
teaspoons chicken flavor bouillon granules
1
cup uncooked white basmati rice
1
cup rinsed, drained canned Great Northern beans
1
cup sliced green onions
1/2
cup minced fresh cilantro
3/4
cup diced seeded tomato
6
tablespoons fat-free sour cream
1/2
cup plus 1 tablespoon shredded reduced-fat Colby-Jack cheese
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Spray large skillet with cooking spray; heat over medium heat until hot. Add beef and sausage; cook 5 minutes or until meat is no longer pink, stirring to crumble. Remove meat from skillet.
- Spray large saucepan with cooking spray; add peppers and garlic. Cook and stir over medium heat 5 minutes or until peppers are tender. Stir in cumin and oregano; cook and stir 1 minute. Stir in cups water and bouillon granules; bring to a boil over high heat. Stir in rice. Cover; reduce heat to medium-low. Simmer 15 minutes.
- Add meat, beans and onions to saucepan; cover. Simmer 5 minutes or until rice is tender. Remove saucepan from heat; stir in cilantro. Cover; let stand 5 minutes. Top each serving evenly with sour cream, tomato and cheese before serving.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
731 mg
Protein
20 g
Fiber
1 g
Carbohydrate
41 g
Cholesterol
50 mg
Saturated Fat
3 g
Total Fat
10 g
Calories from Fat
26 %
Calories
324
DIETARY EXCHANGE:
Fat
1/2
Meat
2
Vegetable
1
Starch
2-1/2
