Skillet Beef Veggies And Brown Rice Food

BEEF AND RICE WITH VEGGIES

Steps:

• Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
• Add beef, cook until brown, breaking it up as you go.
• Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
• Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
• Place lid on, lower heat to medium low so it's simmering gently. Cook for 12 - 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
• Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
• Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!

ONE SKILLET BEEF MEATBALLS WITH RICE AND PEAS

Steps:

• Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don't have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.
• Heat a high-sided skillet over medium-high heat. Add the oil.
• When the oil shimmers, add the garlic and saute 1 minute, until fragrant.
• Add the meatballs and cook for 2-3 minutes.
• Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.
• Stir and bring the heat up to high so that it comes to a boil.
• Reduce the heat to low to maintain a simmer. Cover with a lid.
• Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn't sticking.
• When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.
• Stir in the peas. Add as much as looks good to you.
• Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.
• This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it's still on the stove.

SKILLET BEEF, VEGGIES AND BROWN RICE

Steps:

• Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.
• Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper.
• Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)

SKILLET BEEF STEAK WITH VEGETABLES & RICE

Steps:

• Begin by cutting the beef steak into strips, 3-inch long and 1/2-inch wide.
• Place the beef strips into a glass bowl with the marinade ingredients, turn the meat to coat. Allow to marinate for several hours.
• Heat 3 tablespoons of the olive oil in a wide, heavy-bottom skillet. Once the oil is hot add the snow peas, carrots, and mushrooms. Cook over high heat for 3 to 4 minutes; tossing.
• Remove vegetables from skillet with a slotted spoon; reserve.
• Next, heat the remaining 1 tablespoon of olive oil in the same skillet used to cook the vegetables. Remove the beef strips from the marinade; discard leftover marinade. Season the meat with salt and pepper.
• Add the beef strips to the skillet and cook over very high heat for 3 to 4 minutes, stirring often. Remove from skillet.
• Add broth to the same skillet, bring to a boil. Stir in the rice. Place the beef strips in the rice, cover tightly and simmer for 20 to 25 minutes.
• Add the vegetables, coriander, green onions and tomatoes to the beef and rice. Cover and simmer an additional 10 to 15 minutes.

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.

CRISPED BROWN RICE WITH BEEF, VEGETABLES, AND EGGS

Steps:

• Marinate sirloin in tamari with 1 teaspoon ginger, the garlic, 1 scallion, and the red-pepper flakes. Meanwhile, bring a large saucepan of water to a boil. Cook remaining scallions with the carrots and cabbage until crisp-tender, about 2 minutes. Transfer to a plate using a wire-mesh skimmer.
• Heat a medium-heavy skillet over high heat; add 1 teaspoon oil, and sear sirloin, 1 to 1 1/2 minutes per side. Transfer to plate. Return skillet to medium heat, and add remaining 1/2 teaspoon oil and 2 teaspoons ginger. Cook until sizzling. Stir in rice and 1/2 teaspoon salt. Stir in scallion-sirloin mixture and any juices. Add water, and cook, covered, until rice is heated through and sizzling, 7 to 8 minutes.
• Uncover, and make 4 indentations in the rice with the back of a spoon. Crack 1 egg into each, and cook, covered, until whites are set but yolks are still runny, about 4 minutes. Stir eggs into rice.

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• Cook rice as per package instructions. I usually make Instant Pot brown rice.
• While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe!
• Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
• Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
• Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
• Fluff rice with a fork and serve Korean ground beef over it.

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.

VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE

Steps:

• Cook rice according to package directions.
• Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
• Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
• Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
• Serve beef stir-fry with brown rice.

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.

SKILLET BEEF, VEGGIES AND BROWN RICE

Steps:

• 1. Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper. Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)

VEGETABLE BEEF SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.

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.