A simple and delicious one-pan meal featuring ground beef, zucchini, and rice. Makes great leftovers. Optionally serve with tostadas or wrap in tortillas.
30 minutes, 3 Servings
| 1 pound | Ground round beef, 85% lean |
| 1 | Zucchini, quartered lengthwise and sliced |
| 1 | Small onion, chopped |
| ½ tsp | Salt |
| 1 can | Fire Roasted Diced Tomatoes with Garlic, undrained |
| 1 cup | Instant white rice, uncooked (SEE NOTES FOR UNCOOKED RICE) |
| ½ cup | Shredded Cheddar and Monterey Jack cheese blend |
| 1. IF USING UNCOOKED RICE: Simmer ½ cup of rice and ¾ cup of water in a pot, covered, for 10 minutes, until the water is absorbed. The rice will NOT be fully cooked at this point - it will finish cooking in the dish. |
| 2. In a large skillet, cook the ground round beef (1 pound), zucchini (1), chopped onion (1), and salt (½ tsp) over medium-high heat for about 7 minutes, stirring occasionally until the beef is crumbled and no longer pink. |
| 3. Add the undrained fire roasted diced tomatoes (1 can) and water (½ cup) to the skillet. Increase heat and bring to a boil. |
| 4. Stir in the rice (instant or partially-cooked rice). Cover, remove from heat, and let stand for 7 minutes or until the liquid is absorbed. |
| 5. Sprinkle the mixture with shredded cheese (½ cup). |
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