One Pan Beef and Rice Casserole

One Pan Beef and Rice Casserole
1 teaspoon olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 1/2 pounds 93 percent lean ground beef
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme, crumbled
1 can (16 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained
1 cup long grain white rice
Place the oven rack in the lower-middle position and begin heating to 350 degrees.
Place a large, oven-safe skillet (that can hold 3 quarts) over medium-high heat and add the oil. When the oil is hot, add the onions and green peppers and saute 3 to 4 minutes, until they start to soften.
Add the ground beef, salt, pepper and thyme and saute for 4 to 5 minutes, breaking it up with the edge of a spoon or spatula until it loses its pink color. Stir in the tomatoes, beans and rice.
Cover the skillet (foil will do if no cover is available), place in the oven and bake for 40 minutes, or until the rice is cooked. Use an oven mitt or hot pad to remove the skillet from the oven and the cover from the skillet. Serve immediately.
Serves six.
SaltSense: Omitting the added salt reduces the sodium to 407 mg.
Nutrition values per serving: 412 calories(21 percent from fat), 9.7 g fat(3.8 g saturated fat), 47.5 g carbohydrates, 4.8 g fiber, 32.5 g protein, 34 mg cholesterol, 763 mg sodium.