Big Joe’s Southwest Beef Rice Skillet [Recipe]
Back when I was putting my cookbook together, Michele Pilenza, who at the time was host of "After Hours" from 7p - 12mid, gave me this great recipe. It has become one of my go to meals when I am pressed for time.
It's so tasty and it's very hearty and filling. The best part, it only takes about 30 minutes total and you only dirty one pan. How can you beat that?
I find it very fitting that Michele gave me this recipe and I always think of her when I make it. She's no longer the single New Jersey woman talking about relationship issues every night, but rather a proud mother of two who I bet could very much benefit from quick one-pot meals.
To all the parents out there running around in need of quick and easy recipes, give this one a try, you'll be happy you did.
1 Ib. ground beef
1 large onion, chopped
1 medium green or sweet pepper, chopped
1 can (14 1/2 oz) beef broth
1 can (8 oz) tomato sauce
1 can (15 1/2 oz) red kidney or black beans, drained and rinsed
3/4 cup uncooked regular rice
1 tbsp. chili powder
1/2 tsp. garlic powder
How to put it together:
Cook beef, onion and pepper until brown. Spoon off fat. Stir in broth, tomato sauce, rice, beans, chili powder and garlic powder. Heat to boiling. Cover and cook over low heat about 20 minutes.
Garnish with cilantro and serve.