Beef And Rice Skillet!

1 tablespoon vegetable oil

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into strips

1 jar (16 ounces) Pace® Picante Sauce

1 cup Beef Broth or Swanson® 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, broth 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, if desired.