Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.
You can use ground turkey instead of beef, if preferred.
If you don’t want to use bagged cabbage, shred a small cabbage instead.
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