Ingredients
5
5 servings
- •2 tablespoons vegetable oil
- •1 cup white rice
- •1 cup chopped onion
- •1 cup chopped green bell pepper
- •1 ¼ cups water
- •1 (10 ounce) can red chile sauce
- •1 (8.75 ounce) can sweet corn
- •1 tablespoon lemon juice
- •1 teaspoon salt
- •1 pound sirloin, cut into 1 inch cubes
- •1 (15 ounce) can Mexican-style tomato sauce
- •1 teaspoon ground cumin
- •1 cup shredded Monterey Jack cheese
Instructions
- Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
- Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
- Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
- Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.
Nutritional Facts
Per 5 servings
- Calories: 578
- Carbohydrate: 55g
- Fat: 27g
- Fiber: 4g
- Protein: 30g
- Sugar: 4g
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