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Pronto Beef and Rice

By: Steve Nieswiadomy  
"'This is a simple yet satisfying meal, especially when served with a salad and pinto beans,' writes Steve Nieswiadomy from Fort Worth, Texas. 'it's also a great make-ahead filling for stuffed peppers or cabbage rolls,' he adds."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 54 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds ground beef
  • 2 (14.5 ounce) cans chicken broth
  • 1 1/2 cups uncooked long grain rice
  • 1 (6 ounce) can tomato sauce
  • 1/3 cup diced onion
  • 1 small green bell pepper, diced
  • 1 jalapeno pepper, seeded and diced

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2008 by MMOH 
Thank you for a quick, simple, and cheap meal. I cut it down to about 2 servings, using half a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by Tracy 
Very good. I gave it a four cause my husband thought it needed something. I thought it was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by girlybat 
this was filling, but was definitely missing something. don't know if it needed cheese or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2007 by jakrabit 
what a great recipe! it was tasty just from the recipe, but also a great base for so many... MORE

 
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