Long Grained and White is what I like and this recipe makes good use of it. I really like delicious sounding recipes that have few ingredients. I've made this TNT casserole for many years and it always turns out right, and of course tastes better the next day so I thought I'd share it with you.
CALIFORNIA BEEF RICE SKILLET
Makes 4-6 servings.
1 lb. ground beef
1 lg. onion, chopped
2 c. water
1 c. Uncle Ben's converted rice
5 beef bouillon cubes, crushed
1 medium green pepper, chopped
1 ½ to 2 Cups shredded Monterey Jack cheese
1 medium FRESH Tomato, chopped
Brown beef with onion in 10 inch skillet. Drain off fat. Stir in water, rice, and crushed bouillon
cubes. Bring to a 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 5 minutes to melt cheese. Serve with crusty bread and Enjoy!!!
If you do decide to try my TNT recipe (which I highly recommend), please let me know how it turns out for you...