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Heat the oil in a 10-inch skillet over medium-high heat. Add the
beef and cook until it's well browned, stirring often. Pour off any
fat.
Stir the picante sauce, broth and rice in the skillet and heat to a
boil. Reduce the heat to low. Cover and cook for 20 minutes or until
the rice is tender. Sprinkle the beef mixture with the parsley, if
desired.
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