Shelly's Recipe

SALSA BEEF AND RICE SKILLET

Category: Casseroles - Beef

1 (2 to 2 1/2 lb) boneless chuck roast, cut into 3/4 inch cubes
2 tbsp vegetable oil
1 (16oz) jar chunky salsa
1 (8 oz) can tomato sauce
2 clove garlic, minced
2 tbsp packed brown sugar
1 tbsp soy sauce
2 tbsp minced fresh cilantro or parsley
2 tbsp lime juice
Hot cooked rice

In a large skillet, brown beef in batches in hot oil and return all to pan. Add next 5 ingredients and bring to a boil. Reduce the heat and cover. Simmer for 2 hours or until meat is tender. Stir in the cilantro and lime juice and heat thoroughly. Serve over rice. Serves 4-6