Skillet Beef, Veggies and brown rice

2 c. beef broth
1 1/2 C. uncooked instant brown rice
2 medium carrots, sliced
2 tsp. vegetable oil
1/2 pound beef top round steak, trimmed and cut into thin strips (I used stew meat!)
1/4 C. chopped onion
1 C. fresh snap pea pods, strings removed
1 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp. pepper

Heat broth to boiling in 2 qt. saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6-8 minutes or until carrots are crisp-tender. Let stand 5 minutes.

Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, and seasonings.

Cover and cook 3 minutes, stirring occasionally, just until pea pods are tender. Add a small amount of water to mixture if it becomes dry before pods are tender.

I got this one from bettycrocker.com