Teriyaki Beef & Bean Rice Bowls from Del Monte® recipe

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Ingredients

2 ½ pounds lean stew beef, cut into 1 1/2-inch cubes
1 (14.5 ounce) can Del Monte® Original Recipe Stewed Tomatoes, not drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (1.3 ounce) package pot roast seasoning mix for slow cookers
1 cup water
½ cup reduced-sodium teriyaki sauce, or more as needed
1 (14.5 ounce) can DEL MONTE® Cut Green Beans, drained
2 (8.8 ounce) packages heat-and-serve white rice
Reduced-sodium soy sauce
Sliced green onions
Toasted sesame seeds
Grated orange zest

Nutrition Info

458.6 calories
carbohydrate: 36.8 g
cholesterol: 78.2 mg
fat: 21 g
fiber: 5.6 g
protein: 28.8 g
saturatedFat: 7.9 g
servingSize: -
sodium: 1115.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.

  2. About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans, cover to heat through.

  3. Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.

Recipe Yield

8 servings

Recipe Note

Use your slow cooker for this Asian-inspired beef stew with green beans and kidney beans in a teriyaki sauce;it's ready to serve when you get home.

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