A wonderful skillet dish, full of wonderful flavors and textures to please any palate.

Italian Beef and Rice Skillet
Recipe type: One-Pot Meals
Serves: 6
  • 1 1/2 pounds cooked seasoned ground beef (about Cups) from "Brown and Bag" recipe
  • 1 teaspoon olive oil
  • 1 package sliced fresh mushrooms (8 ounces)
  • 1 can beef broth (14 1/2 ounces)
  • 1 can tomato soup (10 3/4 ounces)
  • 1 can diced tomatoes (14 1/2 ounces)
  • 2 1/4 Cups quick-cooking rice
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 Cup shredded part-skim mozzarella cheese
  1. Open frozen bag of seasoned ground beef, place on a microwave-safe plate and microwave on high for 3 minutes to begin thawing.
  2. 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 3 1/2 minutes.
  3. 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.
  4. 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.
  5. Yields 6 servings.

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