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
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.
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BarbAugust 08, 2016
love it s just like stuffed zucchini with out turning the oven on. added some summer squash because i have so much of both from the garden. and some mushrooms and seasonings . will make it again!
Pauline February 16, 2016
Nice dish but definetly need more flavor...added pasta sauce...garlic plus and Hoisin sauce.
Overloaded with ZucchiniAugust 03, 2015
I cooked the onion and hamburger together, then sauteed the zucchini separately with a little olive oil and garlic. Dish is good, but needs more zip. Will add more garlic and maybe a touch of chili powder next time. Definitely a keeper.
lisaOctober 27, 2014
OMG, my family love this recipe just as it is... The only thing i would change is to make more than the recipe calls for...lol
50 in ColoradoAugust 16, 2014
This recipe is great if you have been advised that it is medically necessary to eat bland foods
LisaJanuary 01, 2014
This recipe was great! I added mushrooms and used brown minute rice instead of white. Very good... we topped it with some sour cream. YUM!! This could easily be made into a Mexican dish with a little spice and by adding bell peppers...