Skillet Beef N Rice Recipes

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:

• 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 a medium to large skillet, melt butter. Add rice, dried garlic, dried onion and black pepper.
• Stirring quite frequently, saute' the mix until the rice changes to a pale brown color.
• Shake the can of broth, then open it and carefully pour it into the skillet with the rice.
• If you want to add pre-cooked meats and canned vegetables(frozen vegetables will add more time to cooking), do this now -- otherwise:.
• Add water to the point where the liquid is two times the amount of the rice, a 2 to 1 ratio. This is a key to success with this rice.
• Stir to mix it all, while bringing it to a boil.
• Turn your heat down to a simmer and cover your skillet.
• Cook for 18 to 20 minutes without lifting the cover (this is another key to success with this rice). I prefer glass lids for my pots and skillets so I can see inside my skillet without lifting the lid.
• When your rice gets holes that look like you've poked your finger in it all over, it is most likely done.
• At this point lift the lid and stir the rice to see if it's finished and to relieve the heat at the bottom and mix flavor.

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.)

Steps:

• Brown meat in large nonstick skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in dressing mix. Reduce heat to medium-low. Add zucchini, tomatoes and corn; mix lightly. Cover; simmer 5 minutes.
• Stir in water. Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff with fork.
• Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Steps:

• In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
• Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
• Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
• Remove from heat and stir in the grated cheddar cheese until melted and combined.
• Top with crushed corn chips just before serving.