Skillet Beef, Veggies and Brown Rice

 

2

cups Progresso® beef broth

1 1/2

cups uncooked instant brown rice

2

medium carrots, sliced (1 cup)

2

teaspoons vegetable oil

1/2

pound beef top round steak, trimmed of fat and cut into thin strips

1/4

cup chopped onion

1

cup fresh snap pea pods, strings removed

1

teaspoon Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.
• 2 Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper.
• 3 Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)