Italian beef and rice skillet

6 servings

Ingredients

Quantity Ingredient
1½ pounds Cooked seasoned ground beef ; (abt 3 1/2
Cups) from \"Brown and Bag\" recipe
1 teaspoon Olive oil
1 pack Sliced fresh mushrooms -; (8 oz)
1 can Beef broth -; (14 1/2 oz)
1 can Tomato soup -; (10 3/4 oz)
1 can Diced tomatoes; (14 1/2 oz)
2¼ cup Quick-cooking rice
½ teaspoon Dried Italian seasoning
½ cup Shredded part-skim mozzarella cheese

Directions

Open frozen bag of seasoned ground beef, place on a microwave-safe plate and microwave on high for 3 minutes to begin thawing. Meanwhile, heat oil over medium-high heat in an extra-deep nonstick skillet that has a lid. Add mushrooms; cook, stirring from time to time, until mushrooms release their liquid, about 3½ minutes. Add beef broth and tomato soup; raise heat to high. Stir until soup is well combined. Add partially thawed beef, diced tomatoes, rice and Italian seasoning. Stir well. Cover skillet; let mixture boil until rice is tender and absorbs most of the broth, about 7 minutes.

Stir from time to time, keeping skillet covered as much as possible. (If rice begins to stick, reduce heat as necessary.) Sprinkle cheese over mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve at once. Yield: 6 servings.

Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Beverly Mills, with Alicia Ross

Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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