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    Ranchero Beef & Rice Skillet


    Source of Recipe


    Aunt Saunny

    1 lb. ground beef
    1 medium red or green bell pepper, cut into 1/2-inch pieces
    1 large clove garlic, crushed
    1 TBS. chili powder
    1/2 tsp. salt
    3 c. cooked rice, cooled
    1 c. frozen peas, defrosted or you can substitute corn!
    3/4 c. prepared salsa

    1. In large nonstick skillet, brown ground beef, bell pepper and
    garlic over medium heat 8 to 10 minutes or until beef is no longer
    pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
    Season with chili powder and salt.
    2. Add rice to skillet; mix well. Continue cooking 2 minutes or until
    rice is hot; stir occasionally. Stir in peas and salsa; heat through.
    Top with sour cream and extra salsa.
    Makes 4 servings.
 

 

 

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