Beef Bruschetta Skillet

1 pound beelf sirloin steak, cut into thin strips

2 tsp vegetable oil

4 cloves garlic, minced

2 cups chopped tomatoes

1 can beef broth

1 tsp basil

1 1/2 cups Minutes White rice, uncooked

2 oz cubed Velveeta, cubed

Brown meat in oil in nonstick skillet on medium high heat.  Remove from skillet; set aside.  Add garlic, tomatoes, broth and basil to skillet; bring to a boil.  Stir in rice; return to boil.  Reduce heat to medium low; stir in meat and Velveeta; cover.  Simmer 8-10 minutes or until heated through.  Stir until Velveeta is completely melted and mixture is well blended.

Serves 4