Wednesday 25th of May 2011 01:44 PM
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.
- If you aren't a fan of spicy foods, substitute a can of stewed or diced tomatoes.
- I had beef broth that I had refrigerated after cooking a roast. I just added 14.5 ounces of that instead of the canned broth.
- The original recipe called for white instant rice. I substituted brown rice.
- The recipe leaves the peppers in fairly large pieces. I really liked how that looked and tasted, but if you need to do a better job of "hiding" the veggies, you could chop them finer.
- I don't have an ovenproof skillet, so after the rice and pepper mixture was cooked, I put it into a glass 12- by 8-inch pan and topped with cheese, then stuck it under the broiler. If you have the skillet, it dirties one less dish, but this worked fine.