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Hearty Beef Skillet
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1 pkg. quick-cooking long-grain white and wild rice mix
1 can beef broth
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 lb. lean ground beef, crumbled
2 medium carrots, chopped
1 cup sliced fresh mushrooms
1 stalk celery, sliced (1/2 cup)
1 tsp dried thyme leaves
1 tsp dried oregano leaves
1 tsp dried basil leaves
1/2 tsp dried marjoram leaves
2 tbsp snipped fresh parsley

Prepare rice as directed on pkg, except omit the seasoning packet, margarine and salt. Remove from heat. Cover to keep warm. Set aside.

Meanwhile, combine broth, flour, salt and pepper in 2-cup measure. Set aside. In 12" nonstick skillet, combine beef, carrots, onion, mushrooms, celery and spices. Cook over medium heat for 13 to 15 minutes, or until meat is no longer pink, and vegetables are tender-crisp, stirring occasionally. Drain.

Add broth to skillet. Cook over medium heat for 2 to 3 minutes, or until mixture thickens and bubbles, stirring constantly. Stir in rice. Cook for 1 to 2 minutes, or until heated through, stirring frequently. Remove from heat. Stir in parsley.
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