Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Sprinkle the beef mixture with the parsley, if desired.
1 tablespoon vegetable oil1 pound boneless beef sirloin steak, 3/4-inch thick, cut into strips1 jar (16 ounces) Pace® Picante Sauce1 cup Swanson® Beef Broth1 cup uncooked parboiled long-grain white rice1 tablespoon chopped fresh parsley (optional)
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