Ingredients
- 1 tbsp vegetable oil
- 1 boneless beef sirloin steak, 3/4-inch thick, cut into strips (about 1 pound)
- 1 jar (16 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Pace® Picante Sauce</a>
- 1 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Beef Broth</a> or <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Beef Stock</a>
- 1 cup uncooked regular long-grain white rice
- chopped fresh parsley
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.
