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"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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

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

Nutritional Facts

1 cup: 364 calories, 11g fat (5g saturated fat), 56mg cholesterol, 479mg sodium, 40g carbohydrate (2g sugars, 1g fiber), 25g protein.

  • 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
  1. 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.
Originally published as Pronto Beef and Rice in Quick Cooking March/April 2005, p41

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