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Prep Time15min
Total35min
Servings4
Ingredients10
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Ingredients
2
cups Progresso™ beef broth
1 1/2
cups uncooked instant brown rice
2
medium carrots, sliced (1 cup)
2
teaspoons vegetable oil
1/2
pound beef top round steak, trimmed of fat and cut into thin strips
1/4
cup chopped onion
1
cup fresh snap pea pods, strings removed
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
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Instructions
Step
1
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.
Step
2
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.
Step
3
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.)
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You can use fresh or frozen peas instead of snap peas.
All the prep work can be done ahead of time and the ingredients wrapped in plastic and refrigerated. Cut carrots and wrap separately. Cut and wrap beef and onion together.
Add slices of provolone cheese over the top of the skillet after the pea pods are done. Remove skillet from the heat, and cover and let stand 1 to 2 minutes or until the cheese is melted.
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Nutrition Facts
Serving Size:1 Serving
Calories
405
Calories from Fat
65
Saturated Fat
7g
Cholesterol
30mg
Sodium
880mg
Total Carbohydrate
63g
Dietary Fiber
7g
Protein
22g
% Daily Value*:
Iron
16%
16%
Exchanges:
4 Starch; 2 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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