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Pronto Beef and Rice Recipe

"This is a simple yet satisfying meal, especially when served with a salad and pinto beans," writes Steve Nieswiadomy from Fort Worth, Texas. "it's also a great make-ahead filling for stuffed peppers or cabbage rolls," he adds.

This recipe is:

Quick

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Pronto Beef and Rice Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups uncooked long grain rice
1 can (6 ounces) tomato sauce
1/3 cup diced onion
1 small green pepper, diced
1 jalapeno pepper, seeded and diced

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 364 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 479 mg sodium, 40 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Pronto Beef and Rice in Quick Cooking March/April 2005, p41