| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Casseroles, Ethnic, Main dishes, Mexican |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground beef |
| 2 |
tb |
Butter |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
md |
Onion |
| 1 |
lg |
Green pepper |
| 1 1/3 |
c |
Minute rice |
| 1 |
cn |
Tomatoes; 1 lb. 12 oz. |
| 1 |
tb |
Yellow mustard |
INSTRUCTIONS
1. Lightly brown meat in butter in large skillet. Season with 1 tsp. salt
and the pepper.
2. Thinly slice onion and green pepper and add to skillet. Stir in minute
rice right from box. 3. Saute over high heat until rice is lightly browned.
Add tomatoes, mustard and remaining salt. Mix well. 4. Bring to a boil.
Reduce heat and let simmer 5 minutes uncovered.
Recipe by: Annette(Minute Rice)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden
<lmurden@visi.net> on Sep 14, 1997
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