QUICK SKILLET DINNER

By jarren

Ingredients

• 1 tbsp (15ml) vegetable or olive oil
• 2 lb (907 g) lean ground beef
• 2 onions, chopped
• 2 cloves garlic, minced (about 1tsp/5mL)
• 1 red bell pepper, chopped
• 2 stalks celery, chopped
• 1 medium zucchini, peel on, chopped
• 1 can (28 oz/796 mL) tomatoes, with liquid
• 2 tsp (10mL) kosher or coarse salt
• 1/2 tsp (2.5 mL) freshly ground pepper
• 1 tsp (5 mL) dried basil
• 1 1/4 cups (310 mL) rice or quinoa, rinsed, drained

Details

Servings 8

Preparation

Step 1

Heat oil in a large, heavy pot, Dutch oven or wok over medium-high heat. Add meat and cook for five to seven minutes, breaking it up with a fork and stirring often until browned.

Add onions, garlic, pepper, celery, zucchini, tomatoes and liquid, salt, pepper and basil. Stir well to combine and heat until simmering. Then stir in rice or quinoa.

Lower heat and simmer, covered, for about 30 minutes, stirring occasionally.