Vegetarian Beef and Rice Skillet
Author: Kitchens
  • 1 package instant rice
  • 4 onions; coarsely chopped
  • chopped garlic, to taste
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 package vegetarian ground round
  • 1 can crushed tomatoes (28 ounce)
  • 3 canned jalapeno chiles; chopped
  • 1 can chopped green chilies (small can)
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 1 pinch ground nutmeg
  • 1 pinch grated orange zest
  • 1 small jar stuffed green olives; drained, chopped
  • 1 green apple; cored, chopped
  1. Cook instant rice according to package directions.
  2. While rice is cooking, fry onions with and salt and pepper to taste. Mix in 1 vegetarian "ground round." Stir in crushed tomatoes, jalapeno chiles, chopped green chiles, cinnamon, cloves, allspice, nutmeg and orange zest. Heat until boiling. Mix in green olives and green apple. Heat thoroughly. Serve over the rice.
Per serving: 591 Calories (kcal); 1g Total Fat; (1% calories from fat); 13g Protein; 134g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES: Recipe from Epicurus reader, Abigail Stone
Recipe by Recipes at