Ingredients45 m servings 578 cals
- Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
- Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
- Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
- Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.
Per Serving: 578 calories; 27.1 g fat; 54.9 g carbohydrates; 30.4 g protein; 81 mg cholesterol; 1186 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is really good. My Mexican boyfriend loved it and that is a huge compliment! Beware, it is pretty spicy.
Made this for dinner last night, it was really good... Used pablanos instead of bell peppers, and made added some cayenne to the meat while frying to make it hotter... Looking forward to the lef...