1 pound ground round beef (85% lean)
2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med)
1/2 cup chopped onion
1/2 teaspoon salt
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 cup water
1-1/2 cups instant white rice, uncooked
3/4 cup shredded Cheddar and Monterey Jack cheese blend
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||6 g||30%|
|Dietary Fiber||2 g||8%|
|Vitamin C||8 mg||13%|
|Vitamin A||646 iu||13%|
Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
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