SKILLET BEEF, VEGGIES AND BROWN RICE

Skillet Beef, Veggies and Brown Rice image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

2 cups Progresso™ beef broth
1 1/2 cups uncooked instant brown rice
2 medium carrots, sliced (1 cup)
2 teaspoons vegetable oil
1/2 pound beef top round steak, trimmed of fat and cut into thin strips
1/4 cup chopped onion
1 cup fresh snap pea pods, strings removed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.
Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper.
Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)

Nutrition Facts : Calories 405, Carbohydrate 63 g, Cholesterol 30 mg, Fiber 7 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg