Cooking with Jaz

Tonight, I’m probably going to make this:

California Beef Rice Skillet

1 lb ground beef
1 large onion, chopped
2-1/2 cups water
1 cup rice
3 beef bouillon cubes, crushed
1/2 tsp dry mustard
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup shredded Monterrey Jack cheese

Brown beef with onion in 10″ skillet; drain off fat. Stir in water, rice, crushed bouillon cubes, and dry mustard. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato. Sprinkle cheese over top. Cover and remove from heat. Let stand 2-3 minutes to melt cheese. Serves 4-6.

When I was a kid, we got that recipe off of a box of Uncle Ben’s rice. My mom had one of those “get a packet a month” Betty Crocker recipe boxes, and all of the recipes we clipped off of boxes, or were given to us by friends, were stuffed in that box. I can still picture the ragged piece of cardboard that this recipe was on. We used to make it in our electric skillet. I’ll be making it on the stove top tonight. I need to buy an electric skillet one of these days.

Wow, it must just be Shepherd’s Pie weather. This log, Karla’s Recipes and The Red Kitchen have all featured Shepherd’s Pie in the last few days.