Ingredients
1
cup uncooked regular long-grain white rice
2
cups water
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
tablespoon grated gingerroot
2
tablespoons curry powder
1
teaspoon ground cumin
1
teaspoon salt
1
large sweet potato, peeled, cut into 1/2-inch cubes (3 cups)
1
can (14.5 oz) diced tomatoes, undrained
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2
medium zucchini, cut in half lengthwise, then cut crosswise into 1/2-inch slices (2 cups)
1/2
cup plain yogurt
Preparation
Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.
