In 12-14 inch skillet with lid, brown ground beef, uncovered, until pink is gone. Add chopped onion and green pepper and continue to cook over medium heat until ground beef is brown and veggies tender. Remove from heat. Drain and discard fat. Take beef mixture from skillet and set aside. In the same skillet, sprinkle rice over bottom. Drain liquid from tomatoes and reserve, coarsely chop tomatoes layer over rice and return beef mixture to skillet, distributing over tomatoes. Sprinkle with cumin, salt and pepper. Add enough water to tomato liquid to make 1 1/2 cup liquid. Pour over ingredients and bring to boil. Cover tightly. Reduce heat to simmer. Cook 20-25 minutes until rice has absorbed liquid. Stir well. This is great served with tossed salad and garlic bread!
By Robin from Washington, IA
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