Italian Beef And Rice Skillet Recipe - Cooking Index
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 |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.