Ingredients
2
cups Progresso™ beef broth
1 1/2
cups uncooked instant brown rice
2
medium carrots, sliced (1 cup)
2
teaspoons vegetable oil
1/2
pound beef top round steak, trimmed of fat and cut into thin strips
1/4
cup chopped onion
1
cup fresh snap pea pods, strings removed
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.
Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper.
Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)
