Cook Time: 1 hour, 50 minutes
Ingredients:
- 2 tsp canola oil
- 3/4 pound lean stewing beef, cubed
- 1 large onion, roughly chopped
- 1/2 bag baby carrots
- 2 celery sticks, chopped
- 2 cups fat-free, low sodium beef broth
- 1 15-ounce can crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Freshly ground black pepper
- 1 1/2 cups quick-cooking rice
- 1 cup frozen sweet corn
- 1 cup frozen peas
Preparation:
Heat oil on medium-high in a large Dutch oven. Brown beef when oil is nice and hot. Transfer beef to a plate. Add onion, celery and carrots to pot and cook in beef juices for 5 minutes. Return beef to pot. Add broth, tomatoes, Worcestershire sauce, paprika and pepper. Cover and simmer for an hour. Stir in rice, cover and cook for 30 minutes or until rice has fluffed. Add sweet corn and peas and simmer for 10 more minutes.Serves 6.
Per Serving: Calories 366, Calories from Fat 47, Total Fat 5.1g (sat 1.1g), Cholesterol 34mg, Sodium 350mg, Carbohydrate 59g, Fiber 5.7g, Protein 20.7g
