June 04, 2020

Beef & Pepper Skillet

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.