Southwestern Beef and Rice Skillet

Name: Southwestern Beef and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 pound lean ground beef (90% lean); 1 medium onion, chopped; 1 medium green pepper, chopped; 1 jalapeno pepper, seeded and finely chopped; 1-1/2 cups uncooked instant rice; 1 can (14-1/2 ounces) diced tomatoes with mild green chilies; 1-1/2 cups beef broth; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded Mexican cheese blend

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

Directions

In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain.
Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Test Kitchen tips

If your family likes stuffed peppers, this deconstructed version is a snap to make on weeknights.

Leave some jalapeno pepper seeds in the dish if you like spicy foods; they'll add an extra kick.

Health tip

Make it healthier: Use instant brown rice instead of white, switch to reduced-sodium broth, skip the added salt and sprinkle with just ¼ cup sharp cheddar instead of 1 cup of the mild blend. The result: 400 calories, 13g fat and 540mg sodium per serving.