Southwestern Beef and Rice Skillet (2/21/19) *****
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 cups uncooked instant rice
2 cans (10 ounces each) diced tomatoes with mild green chilies
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend
Set Instant Pot to sauté, cook beef, onion, green pepper and jalapeno until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes.
Add rice, tomatoes, broth and seasonings. Set pressure cook to 10 minutes.
After the 10 minutes, let pressure out naturally for 10 minutes, then do a quick release.
Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.