Ground beef, zucchini and mushrooms in a wine sauce. Serve over rice.

Beef, Zucchini and Rice Neapolitan

1 1/2 pounds lean ground beef
5 cups sliced zucchini (about 1 1/2 pounds)
1 (4-ounce) jar pimientos, chopped (1/2 cup)
3/4 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/8 teaspoon ground black pepper
3 beef bouillon cubes
1/2 cup dry red wine
3 cups hot cooked rice

1. Cook beef in 10-inch skillet until meat is no longer pink, stirring to crumble; drain.
2. Add zucchini, pimientos, onion, mushrooms, garlic, salt, basil, oregano, pepper, bouillon cubes and wine to skillet. Cover and simmer 30 minutes, or until zucchini is tender crisp.
3. Serve over fluffy rice.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.