From the kitchen of One Perfect Bite...We had quite a day today. You know the kind. Nothing that was supposed to happen did, even my carefully planned dinner. A chore we thought would take no more than an hour ate up the day, so when dinner time rolled around I didn't have the energy or gumption to make the meal I had planned. Instead, I fell back on a casserole I frequently served when the children were still at home. I found the recipe on the back of an Uncle Ben's Rice box and the dish quickly became a favorite of theirs. They loved the way it tasted and I loved how easy it was to prepare. I suspect you have all the ingredients required to make casserole already in your pantry and refrigerator. It takes about 15 minutes to throw this together, but if you like casseroles, I guarantee that you will like this one. The recipe is straight forward and it is a great starting vehicle for young cooks. If you have not already sampled this simple rice skillet, I do hope you will give the recipe a try. Here is how the dish is made.
California Rice Skillet...from the kitchen of One Perfect Bite courtesy of Uncle Ben's Rice
1 pound ground beef
1 teaspoon garlic salt
1/2 teaspoon freshly cracked black pepper
1-1/2 cups chopped onion
1 chopped green bell pepper
1 (14.5-oz.) can diced or stewed tomatoes, undrained
2 cups water
1 cup long grain rice
3 beef bouillon cubes
1/2 teaspoon dry mustard
1 cup shredded Monterey Jack cheese
1) Place beef, onions and bell pepper in a large skillet. Season with salt and pepper. Brown over medium heat. Stir in tomatoes, water, rice, bouillon cubes and dry mustard. Bring contents to a boil, reduce heat, cover skillet and simmer for 25 minutes. Remove skillet from heat and sprinkle with cheese. Cover skillet and let sit until cheese melts. Yield: 4 to 6 servings.
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