Thursday, September 27, 2012
Mexi Ground Beef-Rice Skillet
1 small onion, chopped
1 -2 tablespoon fresh minced garlic
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
1 (1 1/4 ounce) package taco seasoning mix (can use more to taste)
1 1/2 cups chicken broth (can use water)
1 small zucchini, diced (about 4 cups)
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups frozen corn or 1 1/2 cups peas
1 1/2 cups instant Minute Rice
1 -2 teaspoon seasoning salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
2 cups shredded cheddar cheese, divided (you may use more cheese)
In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat. Add in the taco seasoning mix with a wooden spoon until well combined.
Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low.
Cover and simmer for 25 minutes or until the rice is tender. Season with seasoned salt and pepper.
Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.
WW PointsPlus 14