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Pronto Beef and Rice

 Pronto Beef and Rice
"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.
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds ground beef
  • 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


  • 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.
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.