Beef Bruschetta Skillet
The flavors of bruschetta with steak and rice, a great combination.
1/2 cup reduced fat shredded mozzarella cheese
1 1/2 cups cooked instant white rice, uncooked
1 tsp leaves dried basil
1 tsp canola oil
14 oz canned beef broth
4 cloves garlic, minced
2 <span class="measurestring" title="medium whole (2-3/5" dia)">medium whole</span> tomatoes, chopped
16 oz beef sirloin steak, cut into thin strips
Cook beef in hot oil in a large non-stick skillet on medium-high heat for 2 minutes or until evenly browned, stirring frequently. Remove meat from skillet; set aside.
Add tomatoes, beef broth, garlic, and basil leaves to skillet. Bring to boil.
Stir in rice; return to boil.
Stir in beef; top with cheese. Cover.
Simmer on medium-low heat for 8-10 minutes or until heated through.
in 1 serving of Beef Bruschetta Skillet.
, 21% carbs, 33% protein.
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