Zesty Beef And Rice Recipes
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
ZESTY BEEF AND RICE
Make and share this Zesty Beef and Rice recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef, onion, and green pepper over medium heat until beef is no longer pink. Drain well.
- Add rice, corn, stewed tomatoes, diced tomatoes, chili powder, garlic powder, and salt and bring to a boil. Remove from heat.
- Stir in Velveetta cheese, until cheese melts. Spoon into greased 9x13 baking dish.
- Combine cracker crumbs, pecans, and melted margarine, and sprinkle over top of casserole.
- Bake uncovered at 350°F for 25 minutes or until casserole is bubbly hot.
Nutrition Facts : Calories 602.3, Fat 29.9, SaturatedFat 10.3, Cholesterol 79, Sodium 1819.5, Carbohydrate 58, Fiber 4.6, Sugar 9.3, Protein 28.9
ZESTY BEEF AND RICE SKILLET RECIPE - (4.3/5)
Provided by amberwherley
Number Of Ingredients 6
Steps:
- 1.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. 2.Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.
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