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    Skillet Beef, Veggies and Brown Rice


    Source of Recipe


    Betty Crocker Healthy Meals


    Recipe Introduction


    Yummy! Makes 4 very generous servings at 7 points per serving.


    List of Ingredients


    • 2 cups chicken broth (I used 98% FF)
    • 1-1/2 cups uncooked instant brown rice
    • 2 medium carrots, sliced (1 cup)
    • 2 teaspoons vegetable oil (I used olive oil)
    • 1/2 lb. beef round steak, trimmed of fat and cut into thin strips
    • 1/4 cup chopped onion
    • 1 cup fresh sugar snap peas, strings removed
    • 1 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper


    Instructions


    1. IN a 2-quart saucepan, heat broth to boiling. Stir in rice and carrots; return to boiling. Reduce heat; cover and simmer 6 to 8 minutes or until carrots are crisp-tender. Remove from heat; let stand 5 minutes.
    2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef and onions; cook about 8 minutes, stirring frequently, until beef is brown and onion is tender.
    3. Stir in cooked rice mixture, sugar snap peas, Italian seasoning, salt and pepper. Cover and cook about 3 minutes, stirring occasionally, just until peas are tender (add small amount of water to mixture if it becomes too dry before peas are tender).
 

 

 

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