Western Skillet Rice
Yield
4 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 1 | cup |
sweet peas
|
* |
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | package |
onion soup mix
|
*
|
| 1 ½ | cups |
water
|
|
| ¾ | cup |
brown rice
uncooked |
|
| ½ | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 237 | ml |
sweet peas
|
* |
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 1 | package |
onion soup mix
|
*
|
| 355 | ml |
water
|
|
| 177 | ml |
brown rice
uncooked |
|
| 7.5 | ml |
vegetable oil
|
|
Directions
In a skillet on high heat add the oil and brown the meat, stirring frequently.
Drain any excess fat. Stir in the onion soup mix, water, rice, tomatoes and peas.
Simmer 25 minutes until rice is tender, top with cheese.
