Beef and Rice Casserole

This delicious beef and rice dish, made with cabbage and black-eyed peas, works as an easy dinner year-round


Servings  8  

  • 6 cups shredded cabbage – or you can save time by using 1 14-ounce package coleslaw mix
  • 1 cup brown rice (uncooked)
  • 1 pound extra-lean ground beef
  • 1 10-ounce can diced tomatoes and green chiles
  • 14 ounces fat-free, low-sodium beef broth
  • 1 15.5-ounce can no-salt-added black-eyed peas, rinsed and drained (black-eyed peas can be substituted with any type of beans)
  • Pepper, to taste


  1. Preheat the oven to 350°F.
  2. In a large oven-proof pot, layer the cabbage, rice, beef, and tomatoes and green chiles. Pour the beef broth over all.
  3. Cook, covered with aluminum foil or a lid, for 1 hour 40 minutes, stirring after 40 minutes. Continue cooking, covered, until the rice is tender and the liquid is absorbed. Stir in the black-eyed peas. Season with the pepper.

Recipe source: American Heart Association

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