 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Fresh tomato and green pepper add splashes of color to this meaty main dish from Pauletta Bushnell of Lebanon, Oregon. It's perfect for a family dinner or as a last-minute meal for unexpected company, she notes. Ingredients:
1 pound lean ground beef (90% lean) |
2-1/2 cups water |
1 cup uncooked long grain rice |
1 large onion, chopped |
1 tablespoon beef bouillon granules |
1/2 teaspoon ground mustard |
8 slices cheddar or process american cheese, divided |
1 medium green pepper, chopped |
1 medium tomato, chopped |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in water, rice, onion, bouillon and mustard. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
2. Cut six cheese slices into small pieces; add t rice mixture with green pepper and tomato. Cut remaining cheese slices diagonally into four triangles; arrange over top. Cover and remove from the heat. Let stand until liquid is absorbed and cheese is melted. Yield: 6 servings.
|
|