Tasty Taco Rice Salad

This tasty southwestern-style rice bowl is a delicious alternative to traditional tacos.

Ingredients

• 1 Pound lean ground beef
• 1 1/2 Cups instant brown rice
• 2 Cups water
• 1 Cup onion, chopped
• 1 Tbsp chili powder
• 3 Cups tomatoes, chopped
• 1 Seeded jalapeño, finely chopped
• 2 Cups spinach or romaine lettuce
• 1 1/2 Cups low-fat cheese, shredded

Directions

Step 1

Wash onion, tomatoes, jalapeño, and spinach or romaine lettuce before preparing.

Step 2

Cook ground meat in a large skillet until brown (160⁰ F). Drain off fat (Do not pour grease down the drain. Let grease harden, then put it in the trash). Rinse meat with warm water to remove remaining grease.

Step 3

Add rice, water, onion, and chili powder to meat in skillet. Cover. Simmer over low heat about 15 minutes to cook rice.

Step 4

Add tomatoes and jalapeño. Heat for 2-3 minutes. Place layers of spinach or romaine lettuce, rice mixture, and cheese on plate.

Step 5

Serve immediately. Refrigerate any leftovers within 2 hours.

Utensils Needed

• Knife
• Cutting board
• Baking sheet
• Large skillet
• Spoon

NUTRITION FACTS

Serving Size: 1 1/2 Cups

Nutrients	Amount
Calories	191
Total Fat	4.5 g
Saturated Fat	2 g
Cholesterol	35 mg
Sodium	260 mg
Total Carbohydrates	19 g
Dietary Fiber	2 g
Total Sugars	3 g
Added Sugars	0 g
Protein	19 g