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Ingredients
| ground beef: 1 lb |
| ginger root: 1 Tbl (grated) |
| pasta (vermicelli): 6.2 oz (with fried rice-flavor rice) |
| water: 2 cups |
| red bell pepper: 1 pepper (coarsely chopped) |
| frozen peas: 2 cups (from 1-lb. pkg.) |
Gingered Rice and Beef
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- In 12-inch nonstick skillet, cook ground beef and gingerroot over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
- Add rice and vermicelli mix with contents of seasoning packet; cook and stir 2 minutes. Add water; bring to a boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in bell pepper and sugar snap peas; cover and cook 5 to 10 minutes or until vegetables are tender, stirring occasionally.