Beef and Rice Skillet
Easy dinner
recipe using lean ground beef, brown rice, vegetables and juicy tomatoes for a
delicious pan-frying pan.
INGREDIENTS
- 1 cup beef broth
- 1 red bell pepper diced
- 1/2 teaspoon salt
- 1 cup corn thawed if frozen
- 1 tablespoon canola oil
- 1 cup diced red onion 1 small or 1/2 large
- 1/4 teaspoon cayenne
- 1 cup uncooked white rice
- 1 pound ground beef
- 15 ounce can pinto beans drained and rinsed
- 1 cup tomato sauce or puree
INSTRUCTIONS
First, heat
the canola oil in a pan of 3 quarts or more over medium heat. Add the beef and
break it up while cooking. Cook until golden, about 5 minutes.
Then, add
the red pepper, onion, cayenne pepper and salt. Cook and stir for a few minutes
until it is fragrant.
Add the
rice, beef broth and tomato puree. Stir to mix well. Bring to a boil over
medium-high heat. Cover with a lid and reduce the heat to medium-low. Simmer
until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove the
pan from the fire. Uncover and add pinto beans and corn. Mix and add salt to
taste if necessary. Garnish with chopped fresh cilantro if necessary. Happy
Cooking Time.
