- 1 cup uncooked long grain rice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 pound ground beef, browned and drained
- 2 cups chopped seeded tomatoes
- Cook rice according to package directions. In a large skillet. Saute garlic, onion and peppers in oil until tender. Stir in browned beef, tomatoes and rice; cook until heated through. Yield: 4-6 servings.
Originally published as Garden Skillet Supper in Country Ground Beef 1993, p78
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Reviewed Jul. 10, 2008
"Put bouillon cube in the rice water and use minute rice"