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Skillet Beef, Veggies and Brown Rice

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Updated Mar 10, 2010
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Pair brown rice with beef, veggies and Italian seasoning for a speedy skillet supper.

Skillet Beef, Veggies and Brown Rice

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 10
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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
Make With
Progresso Broth

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.)

Nutrition

405 Calories
22g Protein
63g Total Carbohydrate

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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