Rancho Beef & Rice Skillet
A quick and easy one dish skillet supper with spicy Southwest flavors.
1 pound lean ground beef
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
3 cups cooked rice, cooled
1 cup frozen peas, defrosted
3/4 cup thick and chunky style salsa
- In a large nonstick skillet, brown ground beef, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings and add chili powder and salt.
- Add rice to skillet and mix well. Continue cooking 2 minutes or until rice is hot, stirring occasionally.
- Stir in peas and salsa and heat through.
Makes 4 servings.
Tip: Serve with shredded cheddar cheese and tortilla chips.
Recipe and photograph courtesy of The Beef Checkoff.