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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a simple yet satisfying meal, especially when served with a salad and pinto beans, writes Steve Nieswiadomy from Fort Worth, Texas. it's also a great make-ahead filling for stuffed peppers or cabbage rolls, he adds. Ingredients:
1-1/2 pounds ground beef |
2 cans (14-1/2 ounces each) chicken broth |
1-1/2 cups uncooked long grain rice |
1 can (6 ounces) tomato sauce |
1/3 cup diced onion |
1 small green pepper, diced |
1 jalapeno pepper, seeded and diced |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Yield: 6 servings.
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