Buffalo Skillet Dinner

Adapted from the American Heart Association's Love Your Heart cookbook.

4 tsp Vera Jane's Extra-Virgin Olive Oil, divided
1 lb Vista Grand Ranch Ground Buffalo
2 large red bell peppers, chopped
1 large onion, chopped
2 medium carrots, thinly sliced
4 cups cooked brown rice (2 pouches Rice Expressions)
(1) 15-oz can Eden Organic Kidney Beans, rinsed and drained
1 cup Bowman and Landes Chicken Broth
2 Tbsp DLM Dark Chili Powder
2 tsp ground cumin
Sea salt

Heat 2 teaspoons of oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the buffalo in the skillet for 3 to 4 minutes, or until browned, stirring frequently. Transfer to a plate and set aside. Add remaining 2 teaspoons of oil to the skillet, swirling to coat the bottom. Cook the bell pepper, onion, and carrots for 4 minutes or until onion is soft, stirring frequently. Stir in the rice, buffalo, and remaining ingredients. Cook for 1 to 2 minutes, or until heated through. Season to taste with salt.

Makes 8 servings

Per serving: 313 calories; 9g total fat; 3g saturated fat; 34mg cholesterol; 118mg sodium; 38g total carbohydrates; 21g protein;

Allergy Warning: Contains Wheat

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