Zucchini-Beef-Rice Skillet

Name: Zucchini-Beef-Rice Skillet
Prep time: 25 min
Total time: 30 min
Ingredients: 1 pound ground round beef (85% lean); 2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med); 1/2 cup chopped onion; 1/2 teaspoon salt; 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained; 1 cup water; 1-1/2 cups instant white rice, uncooked; 3/4 cup shredded Cheddar and Monterey Jack cheese blend

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Prep Time: 25 minutes

Total: 30 minutes

Servings: 6

Author : ReadySetEat

stove top low calorie

Ingredients

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1 pound ground round beef (85% lean)2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med)1/2 cup chopped onion1/2 teaspoon salt1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained1 cup water1-1/2 cups instant white rice, uncooked3/4 cup shredded Cheddar and Monterey Jack cheese blend

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Instructions

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Step 1

Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to a boil.

Step 2

Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.