Beef Bruschetta Skillet

Beef Bruschetta Skillet

1 lb. beef sirloin steak, cut into thin strips
2 tsp. oil
4 cloves garlic, minced
2 cups chopped tomatoes
1 can (10 oz.) beef broth
1 tsp. dried basil leaves
1-1/2 cups instant white rice, uncooked
2 oz. cubed VELVEETA (1/2 cup)

Brown meat in oil in nonstick skillet on medium-high heat. Remove from skillet; set aside.

Add garlic, tomatoes, broth and basil to skillet; bring to boil. Stir in rice; return to boil.

Reduce heat to medium-low. Stir in meat and Velveeta; cover. Simmer 8 to 10 min. or until heated through. Stir until Velveeta is completely melted and mixture is well blended.



Substitute 1 can (14-1/2 oz.) diced tomatoes, undrained for fresh tomatoes.