Serves 6

Prep time 10 minutes

Ingredients

1.25 lb. extra lean ground beef

1 cup diced onion

1 carton (24 oz.) College Inn® Hearty Beef Simple Starter® Sauce

1 can (14.5 oz.) petite diced tomatoes, not drained

1 cup uncooked long grain white rice

1 1/2 tsp. dry oregano

1/2 tsp. garlic powder

3 cups chopped bell peppers (1 cup EACH red, yellow and green bell peppers), cut into 1-inch pieces

Toppings: White cheddar, parsley, green onion

Directions

Stove Top

  1. Brown beef and onion in a large, deep skillet or Dutch oven over medium-high heat. Stir in sauce, tomatoes, rice, oregano and garlic powder. Bring to a simmer over medium-high heat. Reduce heat to low; cover and simmer 10 minutes, stirring after 5 minutes.
  2. Stir in peppers; cook 10 minutes, stirring after 5 minutes. Stir and sprinkle with cheese, if desired; let stand 5 minutes. Serve with toppings, as desired.

 

Oven

  1. Preheat oven to 400°F. Combine onion, tomatoes, rice, oregano and garlic powder in a 13x9-inch baking dish; stir and spread evenly in dish.
  2. Sprinkle half of the peppers evenly over rice mixture. Dollop beef in small chunks evenly over peppers, then top with remaining peppers.
  3. Pour sauce evenly over ingredients in dish. Cover tightly with foil and bake 45 minutes. Remove foil and bake 15 minutes. Remove from oven and sprinkle with cheese, if desired. Let stand 5 minutes. Serve with toppings, as desired.

 

Electric Pressure Cooker

  1. Set a 6-qt. electric pressure cooker to Sauté; add beef and onion and cook about 6 minutes, stirring frequently, until beef is no longer pink. Press Cancel.
  2. Stir in tomatoes, oregano and garlic powder. Sprinkle rice evenly over beef mixture. Pour sauce evenly over rice. DO NOT STIR.
  3. Set to Pressure Cook 9 minutes on high. Quick release steam. Press Cancel. Stir in peppers; cover and stand 10 minutes before serving with toppings, as desired.

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