Heartland Beef And Rice Recipes

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SOUTHWESTERN BEEF AND RICE SKILLET



Southwestern Beef and Rice Skillet image

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

Steps:

  • In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 482 calories, Fat 19g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

HEARTY BEEF AND RICE MINESTRONE SOUP



Hearty Beef and Rice Minestrone Soup image

This soup is even better the next day! It can be made using browned mini meatballs or browned sausage meat or ground beef in place of the beef cubes. If desired you can use all chicken or beef broth in place of water. This soup makes a filling main meal served with crusty buns on the side. If desired you could make this into a thick stew buy adding in a water/flour mixture to the simmering soup at the end of cooking and omitting the cooked rice.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h30m

Yield 10 (1-1/2 cups) approx

Number Of Ingredients 21

2 tablespoons butter
2 -3 tablespoons oil
1 1/2 lbs beef stew meat (cut into 1-inch cubes)
3 medium onions, chopped
2 -3 tablespoons fresh minced garlic
2 teaspoons dried red pepper flakes (optional or to taste)
1 -2 jalapeno pepper, seeded and chopped
3 medium carrots (peeled and diced)
2 celery ribs, diced
2 tablespoons dried Italian seasoning
1 teaspoon dried thyme
4 cups water
3 cups chicken broth or 3 cups beef broth
1 -2 tablespoon Worcestershire sauce
1 (28 ounce) can diced tomatoes (undrained)
3 medium potatoes (peeled and diced)
1 small zucchini (sliced about 1/4-inch thick)
1 (15 ounce) can red kidney beans (rinsed and drained)
salt and black pepper
1 cup cooked white rice (can use more)
grated parmesan cheese

Steps:

  • Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.
  • Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
  • Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
  • Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
  • Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
  • Ladle into bowls and top with grated parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 467.8, Fat 23.5, SaturatedFat 9, Cholesterol 76.9, Sodium 506, Carbohydrate 38.3, Fiber 7.1, Sugar 6.6, Protein 26.4

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