Zesty Beef & Rice Skillet

Hey guys! Well, this is gonna be a real quick entry cause I still have a TON of stuff to do to get this house ready move. I made this last night, and it was pretty good. Not great, but it was quick, easy, and filling, which is just what I was looking for. With this house torn apart, I'm just not in the mood for recipes that require much prep or thinking. Heath ate this as is in on a plate...I wrapped it in a burrito, slopped some sour cream on it, and preferred it that way. Either way, it's really not bad. Great for busy days...or if you're getting ready to move, lol!

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'Zesty Beef & Rice Skillet'

Source: Campbell's Kitchen

1 tablespoon vegetable oil

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into strips

1 jar (16 ounces) Picante Sauce

1 cup Beef Stock  

1 cup uncooked regular long-grain white rice

Chopped fresh parsley

*Optional*

Tortilla wrappers

sour cream

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, stock 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.

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