Name: Lean beef and vegetable skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/4 cup brown rice; 1/2 cup water; 3/4 tsp salt; 8 olive oil cooking sprays; 8 oz 93% lean ground beef; 1/2 medium red onion, diced; 1/2 green bell pepper, diced; 1/2 medium zucchini, diced; 2 cloves garlic, minced; 1/2 tsp black pepper; 1/2 tsp smoked paprika

Nutrition

Per serving

600 calories

Protein: 53g; 36% of calories
Carbs: 49g; 33% of calories
Fat: 20g; 30% of calories

Instructions

Prep 15 min · Cook 40 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice simmers, coat a 12-inch skillet with cooking spray and place over medium-high heat. Add the ground beef. Cook, breaking the meat into crumbles, for 6 to 8 minutes until browned and cooked through. Transfer the beef to a plate and wipe out the skillet. Done when browned and opaque, 160°F.
Recoat the skillet with cooking spray and return to medium heat. Add the onion, bell pepper, and zucchini. Sauté for 6 to 8 minutes until the vegetables are softened and starting to brown.
Stir in the garlic, smoked paprika, black pepper, and the remaining salt. Cook for 1 minute until fragrant. Return the beef to the skillet and toss to combine and heat through for 2 minutes.

Nutrition

Ingredients

Instructions

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