California Beef Rice Skillet Recipes

Steps:

• Brown beef with onion in skillet and drain off fat. Stir in water, rice, bouillon, and mustard. Bring to boil.
• Reduce heat, cover, and simmer 25 min or till water is absorbed, about 25 min.
• Stir in green pepper and tomato. Sprinkle with cheese. Cover and remove from heat. Let stand 2 or 3 minutes till cheese melts.

Steps:

• In skillet, cook beef, onion and pepper until beef is browned and veggies tender.
• Stir in remaining ingredients.
• Heat to boiling, cover, cook over low heat about 20 mins or until rice is done.
• Serve with sour cream and grated cheese.

Steps:

• In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Steps:

• In 12-inch skillet, cook bacon over medium-high heat until almost crisp. Add beef, onion, bell pepper, garlic and salt; cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Stir in water, tomatoes, olives and Italian seasoning; heat to boiling. Stir in rice. Reduce heat to medium; cover and simmer about 5 minutes or until rice is tender.
• Sprinkle with cheese; cover and let stand until melted.

Steps:

• Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes.
• Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.
• Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Steps:

• Cook rice mix according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in the rice mixture, Worcestershire sauce and garlic powder; mix well.

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Cook beef in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef. Heat to boiling; reduce heat. Cover and cook about 15 minutes or until rice and carrots are almost tender.
• Stir in broccoli. Cover and cook 5 minutes or until crisp-tender. Stir in tomatoes. Cook uncovered about 1 minute or until heated.

Steps:

• 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.

Steps:

• Cook rice according to package directions., Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.

Steps:

• In skillet, cook beef, onions and peppers until beef is browned and vegetables are tender. Drain.
• Stir in broth, tomato sauce, rice, chili powder and garlic powder. Heat to boiling. Cover; cook over low heat for 20 minutes or until rice is tender and liquid is absorbed; stir occasionally.
• Serve with cheese and sour cream, if desired.

Steps:

• Brown beef in oil in 10-inch frying pan.
• Stir in onion, rice, beef broth, one soup can of water and soy sauce.
• Bring to boil.
• Reduce heat, cover, and cook over low heat until liquid is absorbed, about 25 minutes.
• Stir in green pepper and pimiento.
• Heat through.