One Pan Enchilada Skillet

One Pan Enchilada Skillet 1 lb. ground beef 1/2 C. chopped onion 1/2 C. diced red bell pepper 1/2 C. long grain rice, uncooked 1 tsp. chili powder 1/2 tsp. garlic powder 10 oz. can red enchilada sauce 1 C. beef broth Add the ground beef, onions and bell pepper to a skillet with a lid. Once the meat is no longer pink drain off the grease. Stir in the uncooked rice, chili powder and garlic powder. Stir in the enchilada sauce and broth. Bring up to a boil, reduce the heat to med. low, cover and cook for 25-30 minutes until rice is tender and liquid has been absorbed, stirring occasionally.