Monday, February 28, 2011


1/4 cup canola oil
1 medium yellow onion, chopped
1/2 cup green bell pepper, chopped
1/2 lb lean ground beef
2 can tomato sauce
1 cup raw rice
1 tsp prepared mustard
1 1/2 cups hot water
1/4 cup grated Mexican-style cheese, optional

In a large skillet, heat 1 tablespoon of the canola oil. Brown beef, stirring to break up, until just slightly pink. Drain. Add the remaining oil to the skillet and add the onion and bell pepper. Cook a few minutes until onion starts to become transluscent and pepper is crisp tender. Return beef to skillet. Add the tomato sauce, rice, mustard and hot water. Bring mixture to a boil; reduce heat, cover, and simmer for 25 to 30 minutes until rice is tender and liquid is absorbed. Sprinkle cheese over the top, if desired.

Add a salad and you have an easy and quick meal.

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