Zucchini-Beef-Rice Skillet
Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 pound ground round beef (85% lean)
2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med)
1/2 cup chopped onion
1/2 teaspoon salt
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 cup water
1-1/2 cups instant white rice, uncooked
3/4 cup shredded Cheddar and Monterey Jack cheese blend
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 150 mg | 15% |
Carbohydrate | 25 g | 8% |
Cholesterol | 60 mg | 20% |
Total Fat | 13 g | 20% |
Iron | 4 mg | 21% |
Calories | 306 kcal | 15% |
Sodium | 470 mg | 20% |
Protein | 20 g | 41% |
Saturated Fat | 6 g | 28% |
Sugars | 3 g | 0 |
Vitamin C | 8 mg | 13% |
Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Zucchini-Beef-Rice Skillet