Rice-o-Mato
Nearly one pot dinner
Yield
4 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
90/10 |
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| 28 | ounces |
tomatoes
Rotel mild tomatoes, 1 can |
|
| 3 | cups |
rice
cooked |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
-
EVOO |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
90/10 |
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 809.2 | ml/g |
tomatoes
Rotel mild tomatoes, 1 can |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
-
EVOO |
* |
Directions
Heat a large skillet, add 2 tablespoon EVOO, ground beef, salt and pepper, and brown.
While browning, start your rice.
Once brown, add both cans of tomatoes and bring to a bubble then simmer.
Salt and pepper to taste and add cooked rice.
