Smoky Beef and Rice Skillet
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 4
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 4
Difficulty: easy
1 pound ground round beef (85% lean)
3 Hebrew National® Beef Franks (from 12-oz pkg), sliced 1/2-inch thick
1/2 cup chopped green bell pepper
1/2 cup frozen chopped onion
1 cup long-grain white rice, uncooked
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (14 oz each) lower sodium beef broth
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 67 mg | 7% |
Carbohydrate | 45 g | 15% |
Cholesterol | 88 mg | 28% |
Total Fat | 22 g | 33% |
Iron | 4 mg | 23% |
Calories | 513 kcal | 26% |
Sodium | 788 mg | 33% |
Protein | 31 g | 62% |
Saturated Fat | 8 g | 42% |
Sugars | 3 g | 0 |
Vitamin C | 13 mg | 21% |
Cook beef and franks in 12-inch skillet over medium-high heat 5 to 7 minutes or until beef is crumbled and no longer pink; drain.
Add all remaining ingredients; bring to a boil. Cover; reduce heat to medium-low and cook 15 minutes or until rice is tender. Uncover skillet; cook 3 minutes longer or until liquid is absorbed.
Smoky Beef and Rice Skillet