Beef and Rice Skillet

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
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

  1. 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.
  2. 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.

Nutrition Facts

1-1/2 cups: 482 calories, 19g fat (8g saturated fat), 96mg cholesterol, 962mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 33g protein.

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
Recipe Creator

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