Zesty Beef And Rice Skillet Recipe 435

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:

• Brown meat in large skillet; drain.
• Add salsa, water and rice; stir. Bring to boil.
• Stir in corn and cheese; cover. Simmer on low heat 5 min. or until heated through, stirring occasionally. Stir before serving.

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 saucepan, bring broth to a boil. Add rice. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a skillet, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain and place in a large bowl. , In the same skillet, cook and stir eggs until set but still moist. Add to meat mixture. Fluff rice with fork. Stir in the rice, mushrooms, soy sauce and hot pepper sauce to meat mixture. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

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:

• 1.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. 2.Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered, for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil). Serve over corn chips.

Steps:

• Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
• Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
• Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.