Smoky Beef and Rice Skillet
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 pound ground round beef (85% lean)
3 Hebrew National® Beef Franks (from 12-oz pkg), sliced 1/2-inch thick
1/2 cup frozen 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
|% Daily Value|
|Total Fat||23 g||35%|
|Saturated Fat||9 g||45%|
|Dietary Fiber||3 g||11%|
|Vitamin C||13 mg||21%|
|Vitamin A||223 iu||4%|
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.
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