Heartland Beef And Rice Recipes

Steps:

• In a large non-stick skillet over medium heat, add the oil; let heat for a minute or two.
• Add in chopped onion.
• Add in ground beef and increase heat to high.
• Add in the garlic, pepper, and mushrooms.
• Stir/saute (break up ground beef as you stir).
• Add in the bell pepper and Worcestershire sauce.
• Continue to stir/saute until the meat is no longer pink.
• When the meat is browned, add in the beef broth, mushroom soup, and rice; stir to combine.
• Cover and bring to a boil.
• Boil for about 5 minutes or until the rice is tender and has absorbed most of the broth; stir occasionally but keep the skillet covered as much as possible.
• Add salt to taste.
• Sprinkle cheese over the top; cover and cook 1-2 minutes longer or until the cheese melts.
• Serve immediately.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

Steps:

• Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease.
• Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.

Steps:

• Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.