| | Directions | | In large saucepan, heat broth to boiling. Stir in rice and carrots; return to boiling. Reduce heat, cover and simmer 6-8 minutes or until carrots are crisp-tender. Remove from heat, let stand 5 minutes. Meanwhile, in large skillet, heat oil over medium-high heat. Add beef and onion, cook about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, sugar snap peas, Italian seasoning, salt and pepper. Cover and cook about 3 minutes, stirring occasionally, just until peas are tender (add small amount of water to mixture if it becomes dry before peas are tender). |
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| Ingredients | | - |  | 2 cups Chicken Broth |
| - | | 1 1/2 cups uncooked instant brown rice |
| - | | 2 carrots, sliced (1 cup) (medium) |
| - | | 2 teaspoons Vegetable oil |
| - | | 1/2 pound beef top round steak, trimmed of fat and cut into thin strips |
| - | | 1/4 cup chopped onion (1/2 medium onion) |
| - | | 1 cup fresh sugar snap peas, strings removed |
| - | | 1 teaspoon Italian seasoning |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
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