Thursday, November 20, 2014

Peggy’s Beef and Pepper Rice Skillet

Peggy’s Beef and Pepper Rice Skillet
1 LB ground beef
1 C. brown rice
2 green peppers
1 C. sliced onion
1 beef bouillon cube,crushed
2 ½ C. water
1 T. soy sauce
small can diced tomatoes

Brown beef in skillet and drain. Stir in green pepper, onion, rice, bouillon cube, water and soy sauce. Reduce heat, cover and cook over low heat until liquid is absorbed- about 25 minutes. Fold in tomatoes and heat through.
Grated cheese is a nice addition. Leftovers heat well.

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