You may also like
Categories:
rice lean ground beef onion garlic beef broth water tomatoes oregano frozen corn zucchini celery Cheddar cheese hot chilies parsley salt
Viewed: 37 - Published at: 2 years agoIngredients
- One 6 oz. pkg. Farmhouse(R) Mexican Rice
- 1 lb. lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- Two 14.5 oz. cans beef broth
- 1-3/4 cups water
- One 16 oz. can tomatoes, undrained
- 1/2 teaspoon oregano leaves
- 1 cup frozen corn
- 1 cup sliced zucchini
- 1/2 cup sliced celery
- 1 cup grated jack or cheddar cheese
- 2-3 hot chilies, finely chopped*
- 3 Tablespoons chopped parsley or cilantro
- Salt and pepper to taste
Method
- In a Dutch oven, brown ground beef with onion and garlic until beef is no longer pink; drain off fat.
- Add broth, water, tomatoes and oregano; bring to a boil.
- Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes.
- Add salt and pepper to taste.
- Before serving, sprinkle with cheese, chilies and parsley or cilantro.
- *For a spicier dish, saute hot chilies with onion and garlic.
