Western Skillet Recipe

5 1 4
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Western Skillet Recipe

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5 1 4
Publisher Photo
Onion soup mix accents the flavor of this easy beef-and-rice combo shared by Carol Trussler, "Just add a green salad, and your meal is ready," says the Petersburg, Ontario cook. TIP: Don't have these exact ingredients on hand? Feel free to replace the frozen peas with corn or green beans, or use Swiss cheese instead of shredded cheddar cheese.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef
  • 3 cups water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1-1/2 cups uncooked long grain rice
  • 1 cup frozen peas, thawed
  • 1 envelope onion soup mix
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomatoes, rice, peas and soup mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Sprinkle with cheese. Yield: 4-6 servings.
Originally published as Western Skillet in Quick Cooking July/August 2005, p60

  • 1 pound ground beef
  • 3 cups water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1-1/2 cups uncooked long grain rice
  • 1 cup frozen peas, thawed
  • 1 envelope onion soup mix
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomatoes, rice, peas and soup mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Sprinkle with cheese. Yield: 4-6 servings.
Originally published as Western Skillet in Quick Cooking July/August 2005, p60

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Kris Countryman User ID: 1858674 56820
Reviewed May. 11, 2012

"This reminded me of a dish my mother used to make when I was young. It was very nice and easy to prepare. I actually forgot to put the cheese on at the end but it was yummy anyway."

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