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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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There's nothing fancy to this recipeit's just bursting with old-fashioned goodness and hearty flavor.Margery Bryan, Royal City, Washington Ingredients:
1 pound ground beef |
1 envelope onion soup mix |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup diced carrot |
1 cup diced peeled potato |
1 cup chopped cabbage |
2 cups frozen corn |
1 can (16-ounces) cut green beans or lima beans, drained |
1 cup uncooked long grain rice |
2 cups water or tomato or vegetable juice |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup mix and tomatoes; simmer, uncovered, for 10 minutes. Add the carrot, potato, cabbage, corn and beans. Cover and simmer for 20 minutes.
2. Add rice and water or juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is cooked and the vegetables are tender. Yield: 6-8 servings.
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