Pronto Beef And Rice Recipes

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SPANISH RICE PRONTO



Spanish Rice Pronto image

My Mom used to make this, and I found her recipe - it's from a 1968 Minute Rice calendar as September's feature. I've made a few changes though - using a little olive oil instead of 1/4 cup of fat like the original recipe, and adding 1 can of tomatoes and 1 small can of tomato sauce, sometimes I use black olives instead of green ones or both. This is a quick and hearty dinner, excellent with a salad.

Provided by Helen1

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 teaspoon olive oil or 1 -2 teaspoon canola oil
3/4-1 lb lean ground beef or 3/4-1 lb extra lean ground beef
1/2 green pepper, diced
1 medium onion, sliced or chopped
1 1/3 cups Minute Rice
2 (7 1/2 ounce) cans tomato sauce
1 1/2 cups hot water
1 teaspoon salt
1 dash ground black pepper
1/4 cup sliced green olives

Steps:

  • Heat oil in frypan and saute onion and green pepper till just soft, then add ground beef and break up as cooking so it is well crumbled.
  • Cook meat very well& drain fat if any.
  • Add tomato sauce and hot water, salt and pepper- bring to a boil.
  • Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
  • Garnish with sliced olives.

PRONTO BEEF AND RICE



Pronto Beef and Rice image

'This is a simple yet satisfying meal, especially when served with a salad and pinto beans,' writes Steve Nieswiadomy from Fort Worth, Texas. 'it's also a great make-ahead filling for stuffed peppers or cabbage rolls,' he adds.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds ground beef
2 (14.5 ounce) cans chicken broth
1 ½ cups uncooked long grain rice
1 (6 ounce) can tomato sauce
⅓ cup diced onion
1 small green bell pepper, diced
1 jalapeno pepper, seeded and diced

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

Nutrition Facts : Calories 543.5 calories, Carbohydrate 40.5 g, Cholesterol 99.5 mg, Fat 30.8 g, Fiber 1.3 g, Protein 23.5 g, SaturatedFat 12.3 g, Sodium 788.8 mg, Sugar 1.9 g

SPANISH RICE & FRANKS PRONTO



Spanish Rice & Franks Pronto image

Make and share this Spanish Rice & Franks Pronto recipe from Food.com.

Provided by Yvette Foster

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups instant rice
1 (15 ounce) can tomato sauce
2 cups hot water
salt, pepper and chili powder to taste
cheese (optional)

Steps:

  • In a large skillet, melt the butter or margarine.
  • Saute the onion, green pepper and hot dogs over medium high heat until the vegetables are tender.
  • Add the rice and saute for 1-2 minutes.
  • Add the tomato sauce, hot water and seasonings and bring to a boil.
  • Reduce heat, cover and simmer until liquid is absorbed.
  • Melt cheese over top, if desired.

Nutrition Facts : Calories 277.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 610.6, Carbohydrate 49.9, Fiber 3.1, Sugar 5.9, Protein 5.5

PRONTO SAUCY BEEF PASTA RECIPE



Pronto Saucy Beef Pasta Recipe image

Whip up our Pronto Saucy Beef Pasta Recipe in under half an hour. Our Pronto Saucy Beef Pasta Recipe is a cheesy dish that is great for a weeknight.

Provided by My Food and Family

Categories     Recipes

Time 23m

Yield 4 servings

Number Of Ingredients 8

4 cups bite-size pasta, uncooked
1 lb. boneless beef sirloin steak, cut into thin strips
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 medium onion, sliced
1 medium green pepper, chopped
1 can (8 oz) sliced mushrooms, drained
1/2 cup CHEEZ WHIZ Cheese Dip

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir steak in 2 Tbsp. of the dressing in large skillet on medium-high heat 2 min. or until steak is browned on all sides. Stir in tomatoes with their liquid, the onions, peppers, mushrooms and remaining 2 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until onions and peppers are crisp-tender. Remove from heat.
  • Top with CHEEZ WHIZ; cover. Let stand 2 to 3 min. or until CHEEZ WHIZ is melted. Serve over pasta.

Nutrition Facts : Calories 520, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1050 mg, Carbohydrate 60 g, Fiber 6 g, Sugar 14 g, Protein 36 g

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