Arroz Rojo with Beef

This flavorful variety of "red rice" includes ground beef, onion and peppers to make a comforting and delicious one-skillet entrée.

Ingredients

0.75 pound lean ground beef
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1.75 cups Swanson® Beef Broth
1 can (about 8 ounces) tomato sauce
1 tablespoon chili powder
0.5 teaspoon garlic powder
0.75 cup uncooked regular long grain white rice
0.5 cup Cheddar cheese(optional)
0.25 cup sour cream (optional)

Instructions

Cook the beef, onion and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
Stir the broth, tomato sauce, chili powder and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Serve with the cheese and sour cream, if desired.

Arroz Rojo with Beef

This flavorful variety of "red rice" includes ground beef, onion and peppers to make a comforting and delicious one-skillet entrée.

Directions

Cook the beef, onion and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.

Stir the broth, tomato sauce, chili powder and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Serve with the cheese and sour cream, if desired.

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