Cream of Wild Rice & Beef Soup with Lime & Cilantro
Total Recipe Time: 30 minutes
Makes 6 servings
Ingredients1 package (about 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy1 package (5.6 to 6.2 ounces) quick-cooking long grain & wild rice1 can (14 to 14-1/2 ounces) ready-to-serve beef broth1 can (15 ounces) black beans, rinsed, drained1 can (10 ounces) original diced tomatoes and green chilies, undrained1-1/2 tablespoons fresh lime juice2 cups half-and-half1 to 2 tablespoons chopped fresh cilantro
- Prepare rice according to package directions, omitting butter.
- Meanwhile microwave pot roast according to package directions. Remove pot roast from package; shred with two forks. Reserve gravy for other use.
- Combine broth, beans, tomatoes and lime juice in 4-quart saucepan; bring to a boil over medium heat. Reduce heat to medium low; stir in beef and cooked rice, mixing well. Stir in half-and-half and cilantro; heat through.
Cook'sTipCook's Tip: The following brands of fully-cooked boneless beef pot roast have received the beef industry's Mark of Quality for exceptional taste and satisfaction: Hormel®, Harris Ranch®, John Morrell® Convenient Cuisine?, Mosey's® Time for Dinner?, Prima Della?, Red Oak Farms®, RMH® Quick and Easy? and Schwan's®.
Nutrition information per serving: 418 calories; 11 g fat; 91 mg cholesterol; 1119 mg sodium; 39 g carbohydrate; 30 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.8 mcg vitamin B12; 3.9 mg iron; 7.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.