Saturday, June 30, 2012

Skillet Rice Dinner

I always hesitate to some of our simple quick dinners.  But I was pleasantly surprised at how popular my post for meat potatoes and green beans was.  So, maybe everyone else needs quick meals just as much as I do.  It is easy to keep ingredients for this dish on hand, as the meat can be stored in the freezer and everything else in the pantry.  Our kids eat this meal really well and it is another good first table food for older babies.  Oh . . . one more thing . . . it is very budget friendly!

Skillet Rice Dinner 
Adapted from Taste of Home June/July 2005 Spanish Rice Dinner

1 pound ground beef
1  14.5 oz can stewed Italian tomatoes, blended 1
1  14.5 oz can green beans, drained
1 t onion powder
1 t garlic powder
2 t worcestershire sauce
1 t sugar
½ t prepared yellow mustard
¼ - ½ t freshly ground black pepper
1/8 t hot pepper sauce
½ c instant brown rice 2

Cook ground beef in a large skillet until no longer pink.  Drain.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat, cover and simmer for 20 minutes or until rice is tender.  Serves 4

1  The recipe calls for stewed tomatoes straight out of the can, leaving large chunks of tomato in your dish.  I have found that running them through my mini chopper significantly reduces the chunks making the dish more kid friendly. 

2  Regular long grain rice can be used but it will need to be cooked longer and may need a little additional liquid.

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