prep time
15 min
15 min
cook time
20 min
20 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Whole Grain Brown Rice | ||
| 1 cup ( 250 mL ) | ||
| ½ lb (250 g) |
lean beef stir-fry strips |
|
| ¼ tsp ( 1 mL ) |
each garlic powder, salt and black pepper |
|
| 1 |
large onion, sliced |
|
| 1 |
each red and green pepper, thinly sliced |
|
| ⅓ cup ( 75 mL ) |
bottled Italian-style salad dressing |
|
| 1 ¼ cups ( 300 mL ) |
beef broth |
|
| ½ cup ( 125 mL ) |
grated Parmesan cheese |
|
| 8 |
small flour tortillas, warmed |
|
|
Sour cream (optional) |
||
INSTRUCTIONS
Step 1: Toss beef strips with garlic powder, salt and pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add beef; stir-fry for 2 to 3 minutes or until browned and almost cooked through. Remove from skillet; tent with foil to keep warm
Step 2: Add onions, red and green peppers and salad dressing to the skillet. Stir-fry for 5 minutes or until vegetables are tender. Add broth; bring to a boil. Stir in rice. Cover and reduce heat to medium-low; simmer for 10 minutes
Step 3: Remove from heat. Stir reserved beef and cheese into rice. Let stand, covered, for 5 minutes or until rice is tender. Divide rice mixture evenly between tortillas. Top with sour cream (if using). Fold tortillas to enclose filling
Colourful and flavourful this beef and rice mixture can be eaten on its own or spooned into flour tortillas.
Substitution: Substitute 2 cups (500 mL) sliced mushrooms for one of the peppers.
Substitution: Substitute 2 cups (500 mL) sliced mushrooms for one of the peppers.
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