Ground Beef And Rice Skillet Dinner Food

GROUND BEEF AND RICE SKILLET

Steps:

• In a very large skillet, heat the oil over medium heat. Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
• Stir in the onion, bell pepper, garlic, salt, and black pepper, breaking the meat up. Continue cooking, stirring occasionally, until the meat is cooked through and the vegetables are tender, 5 to 6 minutes.
• Stir in the tomatoes, stock, rice, tomato paste, and Worcestershire. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
• Remove from the heat and stir. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
• Sprinkle with the parsley, if using, and serve.

GROUND BEEF AND RICE SKILLET DINNER

Steps:

• In a large skillet, brown ground beef over medium-high heat. Drain and return to skillet. While meat is browning, dice onion and bell pepper.
• Add onion, pepper, garlic, salt, and pepper to meat and stir to mix. Cook 3 minutes stirring occasionally.
• Add beef broth, rice, Rotel, and Worcestershire to the skillet and stir to mix.
• Bring to a boil, reduce heat and cover. Simmer for 20 minute or until rice is tender.
• Remove from heat and sprinkle with cheese. Serve with chopped parsley if desired.

SOUTHWESTERN BEEF AND RICE SKILLET

Steps:

• In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

20-MINUTE VEGETABLE BEEF AND RICE SKILLET

Steps:

• Brown meat with onions in large skillet; drain.
• Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
• Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.

MEXI GROUND BEEF-RICE SKILLET

Steps:

• In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat.
• Add in the taco seasoning mix with a wooden spoon until well combined.
• Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low.
• Cover and simmer for 25 minutes or until the rice is tender.
• Season with seasoned salt and pepper.
• Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.

BEEF AND RICE SKILLET DINNER

Steps:

• Brown meat in large nonstick skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in dressing mix. Reduce heat to medium-low. Add zucchini, tomatoes and corn; mix lightly. Cover; simmer 5 minutes.
• Stir in water. Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff with fork.
• Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

EASY CHEESY GROUND BEEF AND RICE SKILLET

Steps:

• In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
• Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
• Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
• Remove from heat and stir in the grated cheddar cheese until melted and combined.
• Top with crushed corn chips just before serving.