Italian Beef And Rice Skillet

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Cooked seasoned ground beef - (abt 3 1/2
		Cups) from "Brown and Bag" recipe
1 teaspoon	5ml	Olive oil
1		Sliced fresh mushrooms - (8 oz)
1		Beef broth - (14 1/2 oz)
1		Tomato soup - (10 3/4 oz)
1		Diced tomatoes - (14 1/2 oz)
2 1/4 cups	360g / 12oz	Quick-cooking rice
1/2 teaspoon	2.5ml	Dried Italian seasoning
1/2 cup	73g / 2.6oz	Shredded part-skim mozzarella cheese

Recipe Instructions

Open frozen bag of seasoned ground beef, place on a microwave-safe plate and microwave on high for 3 minutes to begin thawing.

Meanwhile, heat oil over medium-high heat in an extra-deep nonstick skillet that has a lid. Add mushrooms; cook, stirring from time to time, until mushrooms release their liquid, about 3 1/2 minutes.

Add beef broth and tomato soup; raise heat to high. Stir until soup is well combined. Add partially thawed beef, diced tomatoes, rice and Italian seasoning. Stir well.

Cover skillet; let mixture boil until rice is tender and absorbs most of the broth, about 7 minutes. Stir from time to time, keeping skillet covered as much as possible. (If rice begins to stick, reduce heat as necessary.) Sprinkle cheese over mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve at once.

Yield: 6 servings.

Source:
St. Louis Post-Dispatch - 01-04-1999 - By Beverly Mills, with Alicia Ross

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