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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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620 - Western Skillet Rice |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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620 - Western Skillet Rice |
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(by Shirley McNevich)
1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese
Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to
medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper--
bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes,
stirring once every few minutes. After 25 minutes drain the cooked peas, add them to
the skillet and stir. When peas are warm, scoop mixture into your serving bowl and
top with the shredded cheese.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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