June 04, 2020
Beef & Pepper Skillet
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1 lb Lean Ground Beef 14.5 oz Diced Tomatoes w/ Green Chilies 14.5 oz Beef Broth 1 tbsp Chili Powder 1/4 tsp Salt 1/8 tsp Garlic Powder 2 c Instant Brown Rice 1 medium Sweet Red Pepper, sliced 1 medium Green Pepper, sliced 1 c Shredded Monterrey Jack Cheese |
In a large cast iron or other heavy skillet, cook beef over medium heat until no longer pink, about 6-8 minutes, breaking into crumbles. Drain. Add tomatoes, broth, chili powder, salt, and garlic powder. Bring to a boil. Stir in rice and peppers. Reduce heat. Simmer, covered, until liquid is absorbed, about 8-10 minutes. Remove from heat and sprinkle with cheese. Let stand, covered, until cheese melts. |
