"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for ONE SKILLET GROUND BEEF AND RICE, by Sheryl Moberly, is from TRIED AND TRUE: BY SHERYL MOBERLY,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb. Ground Beef 1 Green Bell Pepper diced 1 Red Bell Pepper diced 1 med. Onion diced 2 c Rice (brown or white) 1 can Diced Tomatoes 8oz Tomato Sauce 4 c Beef Broth 2 c shredded cheddar cheese Salt and Pepper to taste
Brown ground beef add diced onion until tender in large skillet that has a lid. Add the can of tomatoes, rice and beef broth to the ground beef mixture, bring to a boil then turn heat to low and cover simmering for aprox. 45 minutes.
Add the red and green bell peppers and the tomato sauce to the mixture and heat until the rice and liquid is absorbed. Sprinkle shredded cheddar cheese on top of mixture. Heat until cheese is melted.
This is great with a tossed salad. I also use canned Mexican Tomatoes, just to get a little extra spice.
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