Italian beef and rice skillet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cooked seasoned ground beef ; (abt 3 1/2 |
| Cups) from \"Brown and Bag\" recipe | ||
| 1 | teaspoon | Olive oil |
| 1 | pack | Sliced fresh mushrooms -; (8 oz) |
| 1 | can | Beef broth -; (14 1/2 oz) |
| 1 | can | Tomato soup -; (10 3/4 oz) |
| 1 | can | Diced tomatoes; (14 1/2 oz) |
| 2¼ | cup | Quick-cooking rice |
| ½ | teaspoon | Dried Italian seasoning |
| ½ | cup | Shredded part-skim mozzarella cheese |
Directions
Open frozen bag of seasoned ground beef, place on a microwave-safe plate and microwave on high for 3 minutes to begin thawing. Meanwhile, heat oil over medium-high heat in an extra-deep nonstick skillet that has a lid. Add mushrooms; cook, stirring from time to time, until mushrooms release their liquid, about 3½ minutes. Add beef broth and tomato soup; raise heat to high. Stir until soup is well combined. Add partially thawed beef, diced tomatoes, rice and Italian seasoning. Stir well. Cover skillet; let mixture boil until rice is tender and absorbs most of the broth, about 7 minutes.
Stir from time to time, keeping skillet covered as much as possible. (If rice begins to stick, reduce heat as necessary.) Sprinkle cheese over mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve at once. Yield: 6 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Beverly Mills, with Alicia Ross
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.