Ingredients: 1 tablespoon vegetable oil 1 garlic clove, crushed 1 pound boneless sirloin lamb roast, cut into 1/2-inch cubes 2 cups beef broth 1 (8-ounce) can tomato sauce 1 package taco seasoning mix 1 (10-ounce) package frozen corn kernels 1 cup seeded and diced red bell pepper 1 1/2 cups quick-cooking rice

Recipe Info Category: Stews Rating: 4 Contributor: P. Gardner

Heat oil in a deep skillet; saute garlic and lamb, cooking until lamb is no longer pink. Drain any excess fat; discard fat.

Return skillet to heat; add beef broth, tomato sauce and taco seasoning mix. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Remove cover, add corn and red bell peppers. Bring to a boil; stir in instant rice. Remove from heat; cover. Allow to stand for five minutes or until moisture is absorbed and rice is tender. Serve immediately.