HEARTY SKILLET SUPPER
When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. -Pat Jensen, Cottonwood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1140mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
HEARTY SAUSAGE AND RICE SKILLET
At the end of the day, who wants a stack of dishes to wash? That's why we love this entree: It cooks in one skillet and everyone cleans their plates! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender., Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings., Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1007mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 5g fiber), Protein 16g protein.
HEARTY RICE SKILLET
From a vegetarian cookbook I have- If you use instant brown rice when preparing this, use only 2/3 cup water.
Provided by BeccaB3c
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
- Bring to a boil; reduce heat.
- Cover and simmer for 12 to 14 minutes or till rice is tender.
- Stir in soup; heat through.
- Before serving, stir in almonds and sprinkle with cheese.
Nutrition Facts : Calories 343.1, Fat 9.3, SaturatedFat 2.6, Cholesterol 11.1, Sodium 808.5, Carbohydrate 52.8, Fiber 14.4, Sugar 11.7, Protein 17.9
HEARTY SKILLET RICE
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice according to package instructions.
- In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
- Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
- Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Transfer to a serving dish and serve immediately.
SIMPLE SKILLET RICE
A friend of mine from work taught me the concept of cooking rice in a skillet years ago and it's basically how I prepare "plain" rice most of the time. You can serve something over it, beside it, or add cooked meats to it before adding the liquid. Chicken, smoked sausage, hamburger, whatever you like. It's pretty neutral.
Provided by KissaMew
Categories White Rice
Time 25m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium to large skillet, melt butter. Add rice, dried garlic, dried onion and black pepper.
- Stirring quite frequently, saute' the mix until the rice changes to a pale brown color.
- Shake the can of broth, then open it and carefully pour it into the skillet with the rice.
- If you want to add pre-cooked meats and canned vegetables(frozen vegetables will add more time to cooking), do this now -- otherwise:.
- Add water to the point where the liquid is two times the amount of the rice, a 2 to 1 ratio. This is a key to success with this rice.
- Stir to mix it all, while bringing it to a boil.
- Turn your heat down to a simmer and cover your skillet.
- Cook for 18 to 20 minutes without lifting the cover (this is another key to success with this rice). I prefer glass lids for my pots and skillets so I can see inside my skillet without lifting the lid.
- When your rice gets holes that look like you've poked your finger in it all over, it is most likely done.
- At this point lift the lid and stir the rice to see if it's finished and to relieve the heat at the bottom and mix flavor.
Nutrition Facts : Calories 476.5, Fat 24.1, SaturatedFat 14.9, Cholesterol 61, Sodium 535.9, Carbohydrate 56.5, Fiber 1, Sugar 0.5, Protein 7.4
BEEFY RICE SKILLET
Turn a rice and pasta blend into an easy main dish by stirring in hearty ground beef and colorful vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Cook beef in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; 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.
- Stir in broccoli. Cover and cook 5 minutes or until crisp-tender. Stir in tomatoes. Cook uncovered about 1 minute or until heated.
Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg
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