Heartland Rice And Beef
Nutrition
Calories: 504 kcalCarbohydrates: 71 gProtein: 38 gFat: 20 gSaturated Fat: 15 gCholesterol: 67 mgSodium: 791 mgFiber: 7 gSugar: 11 gVitamin A: 5.6 IUCalcium: 165 mgIron: 16 mg
Ingredients
- 1-1/4 lbs extra-lean ground beef fresh or frozen
- 1 tsp olive oil
- 1 whole large onion chopped
- 2 tsp bottled minced garlic
- 1/4 tsp black pepper
- 8 oz mushroom slices
- 1 whole medium Green bell pepper chopped
- 2 tsp Worcestershire sauce
- 14 2/5 oz beef broth
- 10 ¾ oz reduced-fat cream of mushroom soup
- 2-1/4 cups "instant" 5-minute rice
- 1 pinch salt to taste
- 1/2 cup already finely shredded sharp Cheddar cheese or more to taste
Instructions
- If the beef is frozen, run hot water over it so that you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
- Meanwhile, heat the oil over medium heat in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Add the beef (fresh or partially defrosted) to the skillet and raise the heat to high. Add the garlic, black pepper, and mushrooms and cook, turning and breaking up the meat from time to time.
- Seed and coarsely chop the bell pepper and add it to the skillet. Add the Worcestershire. Continue to cook, stirring frequently, until all of the meat is crumbled and browned, 5 to 6 minutes. Meanwhile, remove any visible fat from the beef broth.
- When the meat is browned, stir in the beef broth, mushroom soup, and rice, Cover the skillet and bring to a boil. Boil until the rice is tender and absorbs most of the broth, about 5 minutes. Stir from time to time, keeping the skillet covered as much as possible.
- Season the mixture with salt (if using), then sprinkle with the cheese. Cover and cook just until the cheese melts, 1 to 2 minutes more. Serve at once.