Southwest Beef & Bell Pepper Skillete |
| Name: |
Cin Seward |
| Base: |
Fort Benning, Georgia |
| Recipe: |
Prep: 10 min, Total 25 min, Makes: 6 servings
1 lb extra lean ground beef
1 can (14 1/2 oz) beef broth
1 can (10 oz) diced tomatoes with green chiles, undrained
1 each large green pepper and yellow pepper, thinly sliced, then halfed
2 cups instant white rice, uncooked
1 1/2 cups shredded Colby & Monterey Jack Cheese
To make it:
Heat skillet (can also use electric skillet)
1. Brown meat in large ovenproof skillet. Stir in broth and tomatoes, bring to boil.
2. Add peppers and rice; stir. Cover; simmer on low heat 5 min or until rice is tender.
3. Top with cheese. Broil; uncovered , 2 - 3 min or until melted. |
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