I got this reciepe from cleaneatingonline. I changed it up a bit, used instant brown rice and omitted the olive oil.
1 package instant brown rice
1 zucchini, halved and cut into 1/4 inch slices
1 yellow squash, halved and cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp. basil
1/2 tsp. sea salt
1/4 tsp. pepper
1 lb. lean ground beef
3/4 c. shredded reduced fat Monterey Jack cheese
In a medium saucepan, bring water to a boil. Add rice, cook about 10 minutes until done.
Cook 1 lb. ground beef in a nonstick skillet over medium heat until no longer pink.
During the last 5 minutes of cooking time add zucchini, yellow squash, and garlic to a preheated pan. Sprinkle with basil, salt and pepper and saute for 5 minutes, stirring occasionally.
Add cooked rice and ground beef to vegetables, cover with lid and cook for 5 minutes. Stir vegetables and rice together and top with cheese. Place lid on top for 1 minute. Makes 4 (1 1/2 c.) servings.
Nutritional information: Calories: 259, Fat: 6 g., Protein: 10 g., Carbs: 40 g.