Skillet Beef, Veggies and Brown Rice

Pair brown rice with beef, veggies and Italian seasoning for a speedy skillet supper. MORE+ LESS-

By Betty Crocker Kitchens

March 10, 2010

cups Progresso™ beef broth

1 1/2

cups uncooked instant brown rice

medium carrots, sliced (1 cup)

teaspoons vegetable oil

1/2

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

1/4

cup chopped onion

cup fresh snap pea pods, strings removed

teaspoon Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

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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.)

You can use fresh or frozen peas instead of snap peas.
All the prep work can be done ahead of time and the ingredients wrapped in plastic and refrigerated. Cut carrots and wrap separately. Cut and wrap beef and onion together.
Add slices of provolone cheese over the top of the skillet after the pea pods are done. Remove skillet from the heat, and cover and let stand 1 to 2 minutes or until the cheese is melted.