Ingredients:
1 1/4 lbs ground beef ( leaner is better)
1 teaspoon olive oil
1 cup chopped onions
2 teaspoons minced garlic
1/4 teaspoon pepper, to taste
8 ounces fresh mushrooms, sliced
1 cup chopped bell peppers
2 teaspoons Worcestershire sauce
1 (14 1/2 ounce) cans beef broth
1 (10 3/4 ounce) cans cream of mushroom soup
2 1/4 cups instant rice
salt
1 cup shredded sharp cheddar cheese
Directions:
In a large non-stick skillet over medium heat, add the oil; let heat for a minute or two.
Add in chopped onion.
Add in ground beef and increase heat to high.
Add in the garlic, pepper, and mushrooms.
Stir/saute (break up ground beef as you stir).
Add in the bell pepper and Worcestershire sauce.
Continue to stir/saute until the meat is no longer pink.
When the meat is browned, add in the beef broth, mushroom soup, and rice; stir to combine.
Cover and bring to a boil.
Boil for about 5 minutes or until the rice is tender and has absorbed most of the broth; stir occasionally but keep the skillet covered as much as possible.
Add salt to taste.
Sprinkle cheese over the top; cover and cook 1-2 minutes longer or until the cheese melts.
Serve immediately.
Servings: 6
Time preparation: 30 min.
Time total: 50 min.