Title: Italian Beef And Rice Skillet
Categories: Post2
Yield: 6 servings

1 1/2 lb Cooked seasoned ground beef
--; (abt 3 1/2
Cups) from "Brown and Bag"
-recipe
1 ts Olive oil
1 pk Sliced fresh mushrooms -; (8
-oz)
1 cn Beef broth -; (14 1/2 oz)
1 cn Tomato soup -; (10 3/4 oz)
1 cn Diced tomatoes; (14 1/2 oz)
2 1/4 c Quick-cooking rice
1/2 ts Dried Italian seasoning
1/2 c Shredded part-skim
-mozzarella cheese

Open frozen bag of seasoned ground beef, place on a microwave-safe plate
and microwave on high for 3 minutes to begin thawing. Meanwhile, heat oil
over medium-high heat in an extra-deep nonstick skillet that has a lid. Add
mushrooms; cook, stirring from time to time, until mushrooms release their
liquid, about 3 1/2 minutes. Add beef broth and tomato soup; raise heat to
high. Stir until soup is well combined. Add partially thawed beef, diced
tomatoes, rice and Italian seasoning. Stir well. Cover skillet; let mixture
boil until rice is tender and absorbs most of the broth, about 7 minutes.
Stir from time to time, keeping skillet covered as much as possible. (If
rice begins to stick, reduce heat as necessary.) Sprinkle cheese over
mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve
at once. Yield: 6 servings.

Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Beverly Mills, with
Alicia Ross

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.