California Skillet Beef
1 lb. ground beef
1 large onion, chopped
2½ cups water
1 cup rice
3 cubes beef bullion
½ tsp. dry mustard
1 green pepper, chopped
1 tomato, chopped
1 cup shredded Monterey Jack or Pepper Jack cheese
In large skillet with lid, brown beef and onion. Drain, stir in water, rice, crushed bullion cubes and mustard. Bring to a boil. Reduce heat. Cover and simmer until liquid is absorbed (about 25 minutes). Stir in pepper and tomato. Sprinkle cheese over top. Cover and remove from heat. Let cheese melt.
Submitted by Thomas L. Daffin
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