Prep time: 10 minutes 
Cook time: 45 minutes 
Makes: 8 cups 

Ingredients 

• ½ pound lean ground beef (15% fat) 
• ¾ cup chopped onion 
• 1 cup uncooked white rice 
• 1 can (15 ounces) diced tomatoes (about 2 medium fresh tomatoes) 
• 1 ½ cups vegetables fresh, frozen, or canned and drained (try one or more-zucchini, bell pepper, broccoli, corn, cauliflower) 
• 1 ¾ cups water 
• 1 ½ teaspoons chili powder 
• 1 Tablespoon oregano 
• 1 teaspoon salt 
• ½ cup (2 ounces) shredded cheese 

Directions 

1. Wash hands with soap and water 
2. Cook beef in a large skillet over medium-high heat (350 degrees F in an electric skillet) until no longer pink. Drain fat (see Notes). 
3. Add onion and cook until soft, about 3 to 5 minutes. 
4. Add rice, tomatoes, vegetables, water, and spices. Stir and bring to a boil. 
5. Reduce heat to medium low (250 degrees F in an electric skillet). Cover, and simmer for 20 minutes or until rice is cooked. Add more water if needed. 
6. Remove from heat. Sprinkle with cheese and cover for 1 to 2 minutes to allow cheese to melt. Serve warm. 
7. Refrigerate leftovers within 2 hours. 

Notes: 

• Try brown rice and simmer for 20 more minutes. 
• Try ground turkey or 1 1/2 cups of cooked beans (a 15-ounce can, drained and rinsed) in place of beef. 
• For extra flavor, in step 3 add 1/4 teaspoon pepper and 1 teaspoon garlic powder or 4 cloves of minced garlic. 
• No oregano? Try chopped cilantro. 
• Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can. 

Photo and Recipe Source: https://foodhero.org/recipes/vegetable-and-beef-skillet-meal