Beef & Pepper Skillet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them healthier—and downright good! —Jenny Dubinsky, Inwood, West Virginia
Ingredients
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1 pound lean ground beef (90% lean)
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
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1 can (14-1/2 ounces) beef broth
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1 tablespoon chili powder
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1/4 teaspoon salt
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1/8 teaspoon garlic powder
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2 cups instant brown rice
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1 medium sweet red pepper, sliced
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1 medium green pepper, sliced
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1 cup shredded Colby-Monterey Jack cheese
Directions
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1.
In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain.
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2.
Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Nutrition Facts
1-1/3 cups: 340 calories, 13g fat (7g saturated fat), 64mg cholesterol, 807mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 23g protein.
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