Tuesday, August 31, 2010

Southwest Beef and Bell Pepper Skillet

This is a kraft recipe from here.  We loved this!  Very different and really good:)  I made a loaf of rye garlic pull apart bread and there was a small portion left of the skillet meal plus some bread so it was plenty of food for all 6 of us:)

what you need
1 lb. Extra-lean ground beef
1 can  (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1   each large green and yellow pepper, cut into thin strips, then halved
2 cups Instant white rice, uncooked
1-1/2 cups  KRAFT Shredded Colby & Monterey Jack Cheeses
make it
BROWN meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
HEAT broiler. Top rice mixture with cheese; broil 2 to 3 min. or until melted.

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