1 pound lean ground beef (93% lean)
1/2 cup yellow onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon salt
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
2 tablespoons Hunt's® Tomato Paste
1-1/2 cups instant white rice, uncooked
3/4 cup water
1/2 cup shredded Cheddar cheese
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||4 g||20%|
|Dietary Fiber||3 g||11%|
|Vitamin C||38 mg||63%|
|Vitamin A||490 iu||10%|
Heat large skillet over medium-high heat. Add beef, onion, bell pepper, garlic and salt; cook 7 minutes or until beef is no longer pink and vegetableas are tender, stirring occasionally.
Add tomato sauce, tomato paste, rice and water; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until rice is tender.
Remove from heat; stir. Sprinkle with cheese; let stand 2 minutes or until cheese melts.
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