This recipe is great for ease of preparation, plus I always have the ingredients on hand.
The first time I made it, I thought the recipe was wrong, as there's hardly any liquid for the rice to cook in, but if you make sure to keep the heat low and keep it tightly covered, it will cook with no added water.
INGREDIENTS
1 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can cut green beans, drained
1/2 cup uncooked long grain rice
1 onion
1 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can cut green beans, drained
1/2 cup uncooked long grain rice
1 onion
2 cloves garlic, minced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
DIRECTIONS
In a large skillet, cook beef with onions and garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes, stirring occasionally, or until rice is tender.
In a large skillet, cook beef with onions and garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes, stirring occasionally, or until rice is tender.
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