Eat Without

Beef and Vegetables

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Lela Gabbard, Pala Indian Reservation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This dish can be prepared in about 35 minutes and may be served for lunch or dinner.

Makes
6 Servings

Ingredients

  • 4 cups water
  • 2 cups rice, uncooked
  • 1 pound ground beef (or 1 can, about 24 ounces, canned beef)
  • 2 cups steamed green beans (or 1 can, about 15 ounces, low-sodium green beans)
  • 1 1/2 cups fresh cooked corn kernels (or 1 can, about 15 ounces, low-sodium corn)
  • 1 can no salt added tomato sauce (about 15 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Directions

  1. In a large pot, add water to rice and bring to a boil. Cover and cook on low heat for 15 minutes (do not remove the lid) until water is gone.
  2. While the rice is cooking, put ground beef in a large pan and cook over medium heat on the stove for 8 to 10 minutes. Drain fat.
  3. Let rice stand for about 3 minutes. Arrange rice on a platter like a doughnut ring. Set aside.
  4. Add green beans, corn, tomato sauce, garlic powder, and onion powder to pan with meat.
  5. Cook until steaming hot. Pour into center of rice ring and serve.

Notes

Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer. Learn more about: Green Beans Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.