Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 pound lean ground beef (93% lean)
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (14 oz each) beef broth
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 cups Birds Eye® Mixed Vegetables
1-1/2 cups instant brown rice, uncooked
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 31 mg | 10% |
| Total Fat | 5 g | 8% |
| Iron | 3 mg | 15% |
| Calories | 227 kcal | 11% |
| Sodium | 614 mg | 26% |
| Protein | 16 g | 31% |
| Saturated Fat | 2 g | 9% |
| Sugars | 4 g | 0 |
| Vitamin C | 9 mg | 15% |
Place beef, onion, salt and garlic powder in deep 12-inch skillet; cook over medium-high heat until beef is crumbled and no longer pink. Add all remaining ingredients to skillet. Stir to combine.
Bring to a boil. Cover and reduce heat to medium-low. Cook 10 minutes or until rice is tender and mixture is of desired consistency.
A large saucepan or Dutch oven may be substituted for the deep skillet.
Beefy Rice Skillet
