Thursday, April 02, 2015

Beef, Rice & Pepper Skillet

I made this recipe and while I wasn't too enamored, Ray loved it. And Ray doesn't usually like rice dishes (which I love), so this is a great compromise dish for us when I want rice.

Beef, Rice & Pepper Skillet
Modified from Simple & Delicious

1 lb hamburger
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 can (14.5 oz) beef broth (I used bouillon)
1 tbsp. chili powder (I thought this was really spicy...might tone it down next time because the kids really had a tough time with this spice level...so I am thinking more like 1/2 tbsp)
1/4 tsp salt
1/8 garlic powder
2 cups instant brown rice (I was skeptical, but they sell it here so it is common enough and it wasn't too bad)
1 medium red pepper, diced
1 medium green pepper, diced
1 cup (4 oz) shredded Colby Jack cheese (I thought this needed more...I actually added more to my serving on top)

Cook beef over medium heat until no longer pink.  Add tomatoes, broth, chili powder, salt and garlic.  Bring to a boil.  Stir in rice and peppers.  Reduce heat and simmer, covered, 8-10 minutes or until liquid is absorbed.  Remove from heat and sprinkle with cheese.  Let stand, covered, until cheese melts.
 
Makes 6 servings.
 
Freezer option: Cool before mixture before adding cheese and freeze.  To use, partially thaw overnight.  Heat through in a saucepan, stirring occasioning and adding broth if necessary.  Sprinkle with cheese. 

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