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Beefy Rice Skillet

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  • Prep 10 min
  • Total 40 min
  • Servings 4
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Turn a rice and pasta blend into an easy main dish by stirring in hearty ground beef and colorful vegetables.
Updated Jun 7, 2010
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Ingredients

  • 1 pound lean ground beef
  • 2 1/2 cups hot water
  • 3/4 cup baby-cut carrots, cut lengthwise in half
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon pepper
  • 1 package (6.4 ounces) four-cheese rice and pasta blend
  • 1 1/2 cups broccoli flowerets
  • 1/2 cup cherry or grape tomatoes, cut in half

Steps

  • 1
    Cook beef in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • 2
    Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef. Heat to boiling; reduce heat. Cover and cook about 15 minutes or until rice and carrots are almost tender.
  • 3
    Stir in broccoli. Cover and cook 5 minutes or until crisp-tender. Stir in tomatoes. Cook uncovered about 1 minute or until heated.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you're not thinking beef tonight, substitute ground turkey instead.
  • tip 2
    Make this recipe even easier by simply purchasing already-cut veggies in the produce section or at the salad bar in the grocery store.
  • tip 3
    When the cook is looking for a fuss-free night, serve this family-pleasing skillet meal with your favorite bakery rolls, sliced tomatoes and cucumbers, and brownies.

Nutrition

450 Calories, 23g Total Fat, 28g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
205
Total Fat
23g
Saturated Fat
9g
Cholesterol
75mg
Sodium
590mg
Total Carbohydrate
33g
Dietary Fiber
3g
Protein
28g
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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