Beef and Rice Skillet
If you love stuffed peppers but don't love the effort, this loaded beef and rice skillet is the answer. You can get it on the table in a half hour flat.
Prep time:
Cook time:
Serves: 4
Calories per serving: 243
Ingredients:
Cook time:
Serves: 4
Calories per serving: 243
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1 1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend
Directions:
In a large skillet, cook the ground beef, onion, green pepper and jalapeno over medium heat. Stir frequently to break up the beef. Cook until the meat is cooked through and the veggies are tender, 8 to 10 minutes. Drain the excess fat.
Add the rice, tomatoes and chiles, broth and seasonings. Bring the mixture to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed; about five minutes total.
Fluff with a fork, then remove the skillet from the heat and sprinkle with shredded cheese. Let it stand, covered, for a few minutes until the cheese has completely melted.
Source: tasteofhome.com
Add the rice, tomatoes and chiles, broth and seasonings. Bring the mixture to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed; about five minutes total.
Fluff with a fork, then remove the skillet from the heat and sprinkle with shredded cheese. Let it stand, covered, for a few minutes until the cheese has completely melted.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.