YOUR MEALS Make vegetables the base


SALAD-IFY


of starch-centered meals like tacos by adding rice and stir-ins to a bed of mixed greens like baby kale or spinach.


TACO RICE BOWLS


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4


3 tbsp olive oil, divided 1 lb 93% lean ground beef 1 cup enriched long- grain white rice ½ (1 oz) pkg Nature’s Promise® Taco Seasoning 2½ cups low- sodium chicken broth ½ cup shredded Cheddar cheese, plus more to serve


1 (5 oz) pkg Nature’s Promise® Organic Baby Kale and Spring Mix 2 tsp apple cider vinegar 2 cups garnishes, like chopped tomatoes, sliced radishes, chopped cilantro, and diced avocado Sour cream, to serve (optional)


STEP 1 In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add the ground beef and season with salt and pepper. Cook 5–7 min., stirring and breaking up beef with back of spoon. Add the rice, taco seasoning, and chicken broth. Bring to a simmer on low and cover. Cook 15–20 min., until rice is tender, stirring occasionally. STEP 2 Remove from heat. Sprinkle the cheese over skillet and cover. Let sit 2 min., then stir until melted. To a large bowl, add the kale and spring mix. Toss with remaining 2 tbsp oil and vinegar. Divide salad among bowls. Serve taco rice over it, topping with more cheese and garnishes.


PER SERVING: 574 CALORIES, 29G FAT, 9G SATURATED FAT, 87MG CHOLESTEROL, 459MG SODIUM, 46G CARBOHYDRATE, 5G FIBER, 2G SUGAR, 33G PROTEIN


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