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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop the red onion and green pepper and set aside. | 2. Put the beef stock in a saucepan and heat to boiling. Add the rice and cook, covered, until done (for my brand of rice this takes around 25 minutes). | 3. Meanwhile, in a non-stick skillet start to brown the ground beef for 3 minutes. | 4. Add the chopped red onion and bell pepper and cook, stirring, for a further 7 minutes. | 5. Add the frozen corn and cook for 3 minutes more. | 6. Add the water and taco spice mix. Turn down the heat and cook until the meat is done and the liquid is almost completely absorbed. This takes 5-10 minutes. | 7. Meanwhile check on the rice- it should be nearly done. Remove from the heat when cooked and the liquid is absorbed. | 8. When the meat mixture is cooked, stir in the rice. | 9. Turn off the heat and stir in the salsa. Serve immediately, topped with coriander/ cilantro if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1			-	-	-	-
green bell pepper	1			403.4676	0.0	89.7602	2.2667
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
grain white rice	1	cup		403.4676	0.0	89.7602	2.2667
extra beef	1	lb	ground lean	403.4676	0.0	89.7602	2.2667
corn	3/4	cup	frozen	93.525	20.3362	3.5561	1.4681
water	1/2	cup		0.0	0.0	0.0	0.0
taco seasoning	1	packet		-	-	-	-
salsa	1 1/2	cups		113.1	25.896	5.928	0.6629999999999999
coriander				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.