Ingredients Jump to Instructions ↓

  1. 2 cups Progresso® beef broth

  2. 1 1/2 cups uncooked instant brown rice

  3. 2 medium carrots, sliced (1 cup)

  4. 2 teaspoons vegetable oil

  5. 1/2 pound beef top round steak, trimmed of fat and cut into thin strips

  6. 1/4 cup chopped onion

  7. 1 cup fresh snap pea pods, strings removed

  8. 1 teaspoon Italian seasoning

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.

  2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper.

  3. Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)


Send feedback