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"My family loves this recipe because it’s so tasty, fast and filling. I love the easy one-dish cleanup. Sometimes I add a can of drained corn for a complete meal.”—Jane Porras, Plano, Texas
This recipe is:
Contest Winning
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 cup equals 433 calories, 16 g fat (7 g saturated fat), 68 mg cholesterol, 1,154 mg sodium, 43 g carbohydrate, 6 g fiber, 27 g protein.
Originally published as Southwest Beef & Rice Skillet in Simple & Delicious October/November 2010, p33
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Oct. 18, 2010 by momtomatt
My kids loved this recipe! It was very simple to make and took less than 20 minutes to cook. I increased the amount of cumin to 1 tsp and used long grain rice (that I cooked in a rice cooker) instead of the instant rice and low sodium beef broth. I will be making this recipe often busy nights.
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