Vegetable Rice Skillet Recipes

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20-MINUTE VEGETABLE BEEF AND RICE SKILLET

Make some mealtime magic happen with our 20-Minute Vegetable Beef and Rice Skillet dinner. Try our 20-Minute Vegetable Beef and Rice Skillet recipe today!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 5 servings

Number Of Ingredients 7



20-Minute Vegetable Beef and Rice Skillet image

Steps:

  • Brown meat with onions in large skillet; drain.
  • Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
  • Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

1 lb. lean ground beef
1 small onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-1/2 oz.) condensed beef broth
1 cup frozen mixed vegetables (carrots, corn, green beans)
2 cups instant white rice, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

VEGETABLE-RICE SKILLET

Looking for a meatless dinner? Then check out this skillet made rice and vegetables recipe - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5



Vegetable-Rice Skillet image

Steps:

  • In 10-inch skillet, heat broth and butter to boiling. Stir in vegetables, rice and contents of seasoning packet. Heat to boiling; reduce heat.
  • Cover and simmer 5 to 6 minutes or until vegetables and rice are tender. Sprinkle with cheese.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 10 mg, Fiber 4 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 0 g

1 can (14 oz) vegetable broth
1 tablespoon butter or margarine
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 8



Garlic Chicken, Vegetable and Rice Skillet image

Steps:

  • Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
  • Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
  • Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

VEGETABLE RICE SKILLET

Make and share this Vegetable Rice Skillet recipe from Food.com.

Provided by Chris Reynolds

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Vegetable Rice Skillet image

Steps:

  • Saute onion in butter until translucent. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice, and garlic. Add broth; bring to a boil.
  • Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from heat; stir in the cheese, parsley, salt, and pepper.

Nutrition Facts : Calories 183.2, Fat 6.7, SaturatedFat 4, Cholesterol 18.6, Sodium 480.8, Carbohydrate 23.7, Fiber 1.4, Sugar 2, Protein 7.2

1 medium onion, chopped
1 tablespoon butter
2 medium carrots, sliced
1 1/2 cups cauliflower florets
1 1/2 cups broccoli florets
1 cup uncooked long grain rice
2 garlic cloves, minced
1 1/2 cups chicken broth
1 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper

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