Beefy Rice Skillet

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  • 1 lb lean at least 80% ground beef
  • cups hot water
  • ¾ cup ready-to-eat baby-cut carrots cut lengthwise in half
  • 1 tablespoon butter
  • ¼ teaspoon pepper
  • 1 package 6.4 oz four-cheese rice and pasta blend
  • cups fresh broccoli florets
  • ½ cup cherry or grape tomatoes cut in half


  • In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef.
  • Heat to boiling.
  • Reduce heat; cover and cook about 15 minutes or until rice and carrots are almost tender, stirring occasionally.
  • Stir in broccoli.
  • Cover; cook 5 minutes or until crisp-tender.
  • Stir in tomatoes.
  • Cook uncovered about 1 minute or just until heated.

Notes / Tips / Wine Advice:

Make this recipe even easier by simply purchasing already-cut veggies in the produce section or at the salad bar in the grocery store.

Nutritional Information

Calories: 420 kcal