Beef and Rice Casserole

Ingredients

Servings  8  

• 6 cups shredded cabbage – or you can save time by using 1 14-ounce package coleslaw mix
• 1 cup brown rice (uncooked)
• 1 pound extra-lean ground beef
• 1 10-ounce can diced tomatoes and green chiles
• 14 ounces fat-free, low-sodium beef broth
• 1 15.5-ounce can no-salt-added black-eyed peas, rinsed and drained (black-eyed peas can be substituted with any type of beans)
• Pepper, to taste

Directions

1. Preheat the oven to 350°F.
2. In a large oven-proof pot, layer the cabbage, rice, beef, and tomatoes and green chiles. Pour the beef broth over all.
3. Cook, covered with aluminum foil or a lid, for 1 hour 40 minutes, stirring after 40 minutes. Continue cooking, covered, until the rice is tender and the liquid is absorbed. Stir in the black-eyed peas. Season with the pepper.

Recipe source: American Heart Association