Dinner in 30 Minutes or Less
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
1 lb. lean ground beef
This is what you get for reading the back of the rice box ... dinner in about 30 minutes.Southwest Beef & Bell Pepper Skillet
Don't you remember reading the back of the cereal box as you sat at the breakfast table as a kid? Given the opportunity and a few minutes, I'll find something to read. I'd prefer a book, but a box will do in a pinch.
In this case, it lead to a tasty meal.
1 can (14.5 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 large red or green pepper, thinly sliced then halved
1 large yellow pepper, thinly sliced then halved
2 cups instant brown rice, uncooked
1 1/2 cups finely shredded Colby and Monterey Jack cheese
Brown meat in large ovenproof skillet; drain fat. Stir in broth and tomatoes. Bring to boil.
Add peppers and rice; stir. Cover; simmer on low heat 5 minutes or until rice is tender. (When I checked it at 5 minutes, it wasn't tender yet.)
Top with cheese. Broil, uncovered, 2 to 3 minutes or until melted. Makes 6, 1 1/3 cup servings.
Serve with a green salad.
Nutrition information per serving: 350 calories, 13 g total fat, 7 g saturated fat, 650 mg sodium, 32 g carbohydrate, 25 g protein.
Respond to this Entry