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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Very quick to put together and my family liked it. Adapted from Desperation Dinners by Beverly Mills and Alicia Ross. Ingredients:
1 1/4 lbs ground beef (leaner is better) |
1 teaspoon olive oil |
1 cup chopped onion |
2 teaspoons minced garlic |
1/4 teaspoon pepper, to taste |
8 ounces fresh mushrooms, sliced |
1 cup chopped bell pepper |
2 teaspoons worcestershire sauce |
1 (14 1/2 ounce) can beef broth |
1 (10 3/4 ounce) can cream of mushroom soup |
2 1/4 cups instant rice |
salt |
1 cup shredded sharp cheddar cheese |
Directions:
1. In a large non-stick skillet over medium heat, add the oil; let heat for a minute or two.
2. Add in chopped onion.
3. Add in ground beef and increase heat to high.
4. Add in the garlic, pepper, and mushrooms.
5. Stir/saute (break up ground beef as you stir).
6. Add in the bell pepper and Worcestershire sauce.
7. Continue to stir/saute until the meat is no longer pink.
8. When the meat is browned, add in the beef broth, mushroom soup, and rice; stir to combine.
9. Cover and bring to a boil.
10. Boil for about 5 minutes or until the rice is tender and has absorbed most of the broth; stir occasionally but keep the skillet covered as much as possible.
11. Add salt to taste.
12. Sprinkle cheese over the top; cover and cook 1-2 minutes longer or until the cheese melts.
13. Serve immediately.
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