Beef, Zucchini and Rice Neapolitan
A quick and simple entrée of Italian seasoned ground beef, tender slices of zucchini and mushrooms in a red wine sauce, served over rice.
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)
1 medium onion, chopped
1 (4-ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon ground black pepper
3 beef bouillon cubes
1/2 cup dry red wine
3 cups hot cooked rice
- Cook beef in 10-inch skillet until meat is no longer pink, stirring to crumble; drain.
- 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.
- Serve over fluffy rice.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.