Yield: 6 servings
Skillet Beef and Rice
Skillet Beef and Rice cooks the rice right in the pan with the beef and tomatoes, so it soaks up every bit of that savory broth! Corn and kidney beans go in at the very end so they stay firm.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 (14 oz) can diced tomatoes, do not drain
- 1 cup beef broth
- ½ cup long grain rice, rinsed
- 1 teaspoon beef bouillon
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 (15 oz) can corn, drained
- 1 (16 oz) can kidney beans, rinsed and drained
- salt and pepper, to taste
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Instructions
- In a large 12-inch (or larger) skillet with a lid, brown the ground beef with the onion over medium heat. Use a spoon to break up and crumble the meat as it cooks until no longer pink. If you have a lot of grease, drain off the excess before continuing.
- Add the tomatoes, broth, rice, bouillon, Worcestershire sauce, and garlic powder. While stirring, bring to a boil for 1 minute.
- Reduce the heat to a low simmer and cover with the lid. Stir occasionally, cooking for about 10 minutes, until the rice is tender.
- Stir in the corn and beans, simmer for another 2 minutes. Taste and season with salt and pepper to your liking, then serve immediately.
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Nutrition
Serving: 1 serving, Calories: 350kcal, Carbohydrates: 50g, Protein: 28g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 327mg, Potassium: 940mg, Fiber: 9g, Sugar: 6g, Vitamin A: 266IU, Vitamin C: 13mg, Calcium: 65mg, Iron: 5mg