Beef and Vegetable Rice Ring

This balanced, high-protein plate pairs lean beef with fiber-rich vegetables and grains to keep you energized and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 4 cups water
• 2 cups uncooked white rice · 1117 kcal in the whole recipe
• 1 pound ground beef · 980 kcal in the whole recipe
• 2 cups cooked green beans · 77 kcal in the whole recipe
• 1 1/2 cups corn kernels · 199 kcal in the whole recipe
• 1 can (15 ounces) tomato sauce · 84 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 4 kcal in the whole recipe
• 1/2 teaspoon onion powder · 4 kcal in the whole recipe

Method

1. In a large pot, bring the water and rice to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let it stand covered for 3 minutes.

   

2. While the rice cooks, brown the ground beef in a large skillet over medium heat for 8 to 10 minutes, then carefully drain off any excess fat.

   

3. Stir the green beans, corn, tomato sauce, garlic powder, and onion powder into the skillet with the beef, and cook until everything is steaming hot.

   

4. Arrange the warm rice in a ring shape on a large serving platter, spoon the beef and vegetable mixture into the center, and serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.