Ingredients
1
lb ground beef (at least 90% lean)
2
cups diced bell peppers
1/2
cup diced yellow onion
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
tablespoon soy sauce
1
cup uncooked white basmati rice
1 1/2
cups shredded cheddar cheese or cheddar cheese blend (6 oz)
Preparation
In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
Add garlic. Cook and stir 1 minute longer.
Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
