'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
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.