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Ingredientes
- 1 1/2 lb Shoulder steak
- 1/2 x to 3/4 C minced onion
- 1/2 c. green pepper, minced
- 1/2 c. red pepper, minced
- 1/2 c. yellow pepper, minced
- 1/2 c. minced celery
- 2 1/2 c. canned tomatoes
- 1 c. water
- 1 tsp salt freshly grnd black pepper, to taste
- 1 tsp paprika
- 2 tsp sugar
- 1 c. uncooked rice
Direcciones
- Wipe meat with damp cloth; cut off fat edging the steaks. Brown meat slowly on both sides. (Use a cast iron skillet, if possible. No added fat is necessary.)
- To skillet, add in all the rest of the ingredients, except rice, and turn heat to low. Cover pan. Cook 30 min. Add in rice (regular, NOT instant nor converted rice!) and simmer, covered, 30 to 40 min longer, till meat and rice are very tender. I usually remove the meat and put the rice into the liquid, then put the meat on top. I served it with a tossed salad and - believe it or possibly not - succotash.
- Great combination of flavors.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1765g | |
| Calories 1491 | |
| Calories from Fat 262 | 18% |
| Total Fat 29.26g | 37% |
| Saturated Fat 9.85g | 39% |
| Trans Fat 0.19g | |
| Cholesterol 278mg | 93% |
| Sodium 3546mg | 148% |
| Potassium 3517mg | 100% |
| Total Carbs 195.46g | 52% |
| Dietary Fiber 13.1g | 44% |
| Sugars 27.97g | 19% |
| Protein 107.25g | 172% |
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