Kickin’ Cajun Dirty Rice

Name: Kickin' Cajun Dirty Rice
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; green bell pepper; Cajun-style dirty rice mix; diced tomatoes

Enjoy the flavors of Louisiana with this Ground Beef and rice dish. This recipe is great on it's own or served alongside your favorite Cajun main dish.

Cook Time: 40 Minutes

Servings: 4

Ingredients: 4

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 medium green bell pepper, chopped
1 package (5.7 to 8 ounces) Cajun-style dirty rice mix
1 can (14-1/2 ounces) diced tomatoes, drained

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2

Stir in bell pepper, rice mix and water amount indicated in package directions, omitting oil or margarine; bring to a boil. Reduce heat; cover and cook according to time indicated in package directions or until rice is tender.
Step 3

Stir in tomatoes. Cook until heated through, stirring occasionally.

Nutrition Information

428 Calories

0 %*

4.1g SAT FAT

0 %DV**

37g PROTEIN

0 %DV

6.5 mg IRON

0 %DV

8 mg ZINC

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* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 428 Calories; 111.6 Calories from fat; 12.4g Total Fat (4.1 g Saturated Fat; 0.2 g Trans Fat; 1.8 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 189 mg Cholesterol; 936 mg Sodium; 41 g Total Carbohydrate; 2.2 g Dietary Fiber; 5 g Total Sugars; 37 g Protein; 0 g Added Sugars; 77.7 mg Calcium; 6.5 mg Iron; 797 mg Potassium; 0 mcg Vitamin D; 0.5 mg Riboflavin; 9.8 mg NE Niacin; 0.7 mg Vitamin B₆; 4.9 mcg Vitamin B₁₂; 351 mg Phosphorus; 8 mg Zinc; 41.3 mcg Selenium; 130.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

460 Calories

0 %*

5.8g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

5.7 mg IRON

0 %DV

6.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 460 Calories; 158.4 Calories from fat; 17.6g Total Fat (5.8 g Saturated Fat; 0.6 g Trans Fat; 1.8 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 173 mg Cholesterol; 934 mg Sodium; 41 g Total Carbohydrate; 2.2 g Dietary Fiber; 5 g Total Sugars; 32 g Protein; 0 g Added Sugars; 87.9 mg Calcium; 5.7 mg Iron; 715 mg Potassium; 0 mcg Vitamin D; 0.5 mg Riboflavin; 9.8 mg NE Niacin; 0.6 mg Vitamin B₆; 4.3 mcg Vitamin B₁₂; 302 mg Phosphorus; 6.5 mg Zinc; 36.8 mcg Selenium; 100.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.