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Cook'n with Betty Crocker 
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Garbanzo-Rice Chili |
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Serves: 8 Print this RecipeIn this recipe, beans complement meat and pack this chili with fiber and protein. 1 1/2 pounds beef round steaks 2 teaspoons vegetable oil 1/3 cup chopped fresh parsley 1 1/2 cups water 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 2 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon ground coriander 1 1/2 medium bell pepper, chopped (1 1/2 cups) 1 large onion, chopped (1 cup) 1 clove garlic, finely chopped 1 bay leaf 1 (10-ounce) can condensed beef broth 3 cups cooked rice 1 (15-ounce) can garbanzo beans, undrained Diced bell pepper, green onion, zucchini and tomato, if desired Trim fat from beef. Cut beef into 1/2-inch cubes. Heat oil in nonstick Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until light brown; drain. Stir in remaining ingredients except rice and beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Uncover and simmer about 30 minutes longer, stirring occasionally, until mixture is thickened and beef is tender. Remove bay leaf. Mix rice and beans. Heat over low heat, stirring occasionally, just until hot. Divide rice mixture among 8 serving bowls. Spoon beef mixture over rice. Top with diced vegetables. 1 Serving: Calories 250 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 40mg; Sodium 450mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 23g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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