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1
In a large skillet, cook the beef over medium-high heat for 7 to 8 minutes, or until browned on the outside and no longer pink in the center, stirring frequently to turn and break up the beef.
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2
Using a slotted spoon, transfer the beef to a 3 1/2- or 4-quart slow cooker.
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3
Stir in the broth, beans, tomatoes with liquid, 1 cup water, the celery, onion, bell pepper, bacon bits, thyme, garlic, pepper, and cayenne.
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4
Cook, covered, on high for 3 to 4 hours or on low for 7 to 8 hours.
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5
Prepare the rice using the remaining 1 2/3 cups water (this may differ from the package directions) and the seasoning blend, omitting the salt and margarine.
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6
Serve topped with the beef mixture.
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7
If you prefer to cook the rice in the slow cooker, stir it in 30 minutes before the end of the cooking time (on high or low setting).
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8
If using this method, be sure to add the 1 2/3 cups water and the seasoning blend to the slow cooker when you add the beef, beans, and vegetables.
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9
Youll save on washing an extra pan, but the presentation wont be quite as attractive.
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10
(Per serving)
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11
Calories: 275
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12
Total fat: 5.5g
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13
Saturated: 1.5g
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14
Trans: 0.0g
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15
Polyunsaturated: 0.5g
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16
Monounsaturated: 2.0g
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17
Cholesterol: 42mg
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18
Sodium: 156mg
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19
Carbohydrates: 33g
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20
Fiber: 5g
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21
Sugars: 3g
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22
Protein: 24g
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23
Calcium: 65mg
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24
Potassium: 596mg
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25
2 starch
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26
1 vegetable
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27
2 1/2 lean meat
