Beef and Rice Skillet
Description
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.
Ingredients
- 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 beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain.
- Add rice, tomatoes and chiles, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
