1 cup long-grain white rice, uncooked
1 can (14 oz each) reduced-sodium chicken broth
6 cups chopped green cabbage
1 pound ground chuck beef (80% lean)
1 cup frozen chopped onion
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
2 teaspoons granulated sugar
1/4 teaspoon ground black pepper
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||4 g||15%|
|Vitamin C||35 mg||57%|
|Vitamin A||344 iu||7%|
Place rice and broth in 3-quart saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
Add undrained tomatoes, tomato sauce, sugar and pepper to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together.
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