Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 garlic clove, crushed

  3. 1 pound boneless sirloin lamb roast, cut into 1/2-inch cubes

  4. 2 cups beef broth

  5. 1 (8-ounce) can tomato sauce

  6. 1 package taco seasoning mix

  7. 1 (10-ounce) package frozen corn kernels

  8. 1 cup seeded and diced red bell pepper

  9. 1 1/2 cups quick-cooking rice

Instructions Jump to Ingredients ↑

  1. Heat oil in a deep skillet; sauté garlic and lamb, cooking until lamb is no longer pink. Drain any excess fat; discard fat.

  2. Return skillet to heat; add beef broth, tomato sauce and taco seasoning mix. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

  3. Remove cover, add corn and red bell peppers. Bring to a boil; stir in instant rice. Remove from heat; cover. Allow to stand for five minutes or until moisture is absorbed and rice is tender. Serve immediately.


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