Pronto Beef and Rice

SUBMITTED 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."

RECIPE RATING:

Read Reviews (3)

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PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

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

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.

FOOTNOTE

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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REVIEWS

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

Reviewed on Feb. 26, 2008 by girlybat

this was filling, but was definitely missing something. don't know if it needed cheese or... MORE

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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