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Nutrition Facts
Serving Size 1 (368g) Recipe makes 4 servings
Calories 608
Calories from Fat 242		(39%)
Amount Per Serving		%DV
	Total Fat 26.9g	41%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 1.4g
Cholesterol 80mg		26%
Sodium 391mg		16%
Potassium 944mg		26%
Total Carbohydrate 63.6g		21%
	Dietary Fiber 4.4g	17%
	Sugars 3.4g
Protein 26.5g		52%
detailed view... how is this calculated?

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Rice Uruguayan

Recipe #8300 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lauralie41
Mar 13, 2000

My adopted recipe that comes from Uruguay. Instead of regular ground beef I used ground round to cut down on the fat. This recipe can also be made using some of your favorite seasonings.

SERVES 4 -6 , 4 -6 servings (change servings and units)

Ingredients

1 cup rice, uncooked
1/2 teaspoon parsley, chopped
1 lb ground round
1 garlic clove, chopped
2 carrots, chopped
2 cups beef broth or vegetable broth
2 potatoes, medium and chopped
1 onion, chopped
1 teaspoon pepper
1 tablespoon olive oil

Directions

1
In large non-stick skillet, saute onion and garlic in olive oil.
2
Add ground round and brown well.
3
Add rice, carrots, parsley, beef or vegetable broth, and pepper.
4
Stir well and bring to boil, stirring occasionally.
5
Lower heat and simmer for 20 minutes.
6
Add potatoes and continue cooking until potatoes are tender or approximately one hour.

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Browse similar recipes by category

Main Ingredient > Meat > Beef > Ground Beef
Main Ingredient > Pasta, Rice & Grains > Rice
Preparation > Time to Make > < 4 hours
Preparation > Simple

Featured Reviews for This Recipe

From: Pneuma

On Jun 23, 2008

I love this a lot from the taste of the beef, potatoes, etc. I could actually eat this as is. Just added more water and had the diced boiled potatoes done beforehand to cut down on the extra cooking time. Covered it for some extra few minutes too but no biggie. :D Thanks, Lauralie! Made for WZT4.

0 people found this review helpful

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From: White Rose Child

On Jan 13, 2008

My family loved this, so 5 stars! No taste thrills, just staple ingredients that are sure to please in combination. I used vegetarian "ground round" and extra garlic. I'd love to try it with some chili powder! Thanks!

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From: Annacia

On Jan 30, 2007

I made this for DH tonight because he wouldn't eat Tamale Pie. He loved it a lot and his rating is 5 stars. I made a half recipe and that came out just fine, I did need to add a bit more broth about 3/4 of the way through, that was nothing serious. It's easy to make and husband approved. We are both happy with this.

1 person found this review helpful

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From: LuckyMomof3

On Feb 13, 2006

Well I have to admit I was pretty put off by the method (ie: not covering the dish up while simmering) and the combination of rice AND potatoes. Very good dish though, surprisingly peppery too! I must note I cubed my potatoes into 1" cubes and only needed to be cooked for 1/2 hour. My only complaint was that the dish was a little dry, seemed to need a sauce of some sort. Not sure what I'd use though, maybe low-fat sour cream. Also, to anyone making this, during the hour cook time be mindful of stirring about every 5 min. and a non-stick pan is a must. This was a definate do-again though I'll be eating this all week for lunch! Another example of very few ingredients making a wonderful meal, sometimes less IS more! Thx for the recipe Lauralie!