- 1 pound lean ground beef (90% lean)
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 cups instant brown rice
- 1 medium sweet red pepper, sliced
- 1 medium green pepper, sliced
- 1 cup shredded Colby-Monterey Jack cheese
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is absorbed. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.
Reviews forBeef & Pepper Skillet
"I will also add other veggies.You can make your own instant rice by dry roasting it in a saucepan or fry pan. Heat the rice until it turns opaque and loses its transparency. It still needs more time than package rice to cook but it will turn out fluffy and not gummy."
"We liked this very much, and I'll make it again (but will probably add onions, corn, and extra peppers to bump up the veggie factor). HOWEVER, I think the success of this recipe depends on what kind of rice you use. I used Uncle Ben's Instant Brown Rice, and it was still pretty chewy after simmering for 10 minutes. I ended up adding another can of beef broth and cooking for another 5 minutes; then it was perfect. I think Minute Brown Rice needs much less liquid to cook properly, so if that's what you have on hand, one can of broth should work just fine. That being said, the end result was tasty and very easy to make, so it's a keeper."
"Absolutely loved it; will be making again & again!!! Thanks Jenny!!!"
"This was a pretty tasty dish, but I made a couple of modifications the second time I made it. Based upon my family's likes & dislikes, I used 'plain' diced tomatoes... because not everyone in my family likes 'heat' in their food. I used 'low sodium' beef broth, and 1/4 tsp. of 'celery salt' (instead of plain salt).... because it adds an INCREDIBLE AMOUNT of flavor. I also added 1 cup of frozen corn in Step #2, which I thought was lacking in this Southwestern inspired recipe. We liked it even better the next time I made it with my changes."
"Simple, quick, and delicious!"
"Very good! I had an onion I needed to use so I diced that up and threw it in at the same time as the peppers. I didn't have instant rice so I used regular white rice and just cooked it about 8 mins longer (I didn't have to add anymore liquid). I did a heaping tablespoon of chili pepper since some reviews said it was bland. I upped the salt and garlic powder to 1/2 t. I added about 1 t dried oregano also. I didn't have Colby Jack so I just used cheddar. It was delicious!"
"This recipe was easy and pretty darn tasty. My husband always frowns at green peppers, but he even gave it a thumbs up. I will add onions the next time I make it. I love me some onions!"