Western Skillet

READY IN: 45mins
Recipe by Carly

QC J/A 2005

Top Review by Charlotte J

Enjoyed this for lunch today. 93% lean ground beef was used to reduce some of the fat calories. I used Italian stewed tomatoes and thought this gave a nice, slightly sweet flavor to the dish. I cooked mine just a little different using a lid throughout the process to prevent the skillet from boiling dry. In step 2, I left out the peas and tomatoes until the rice was tender. After the first 10 minutes of cooking, I gave the mixture a stir and added about 1/2 cup more water. Stirring again 5 minutes later, at this time I added the tomatoes and *frozen* peas. I continued to cook for another 3 then 2, minutes stirring each time. Topped with the cheese and placed the lid on for another 5 minutes, no heat. Thank you for posting. Made for *Healthy Choices ABC 2009* game

Ingredients Nutrition


  1. In a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Stir in the water, tomatoes, rice, peas and soup mix.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 25 minutes or until rice is tender.
  5. Sprinkle with cheese.

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