Zucchini-Beef-Rice Skillet

By carvalhohm

Ingredients

• 1 pound ground round beef (85% lean)
• 2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med)
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
• 1 cup water
• 1-1/2 cups instant white rice
• 3/4 cup shredded Cheddar and Monterey Jack cheese blend

Preparation

Step 1

Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to boil.

Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Calories: 306