1-1/2 cups cooked long grain rice (We pre-cooked the rice according to package directions because the last time we ate this the rice was uncooked and the liquid was thin).
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 tablespoon dried minced onion
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through. Yield: 4 servings.
I was a little skeptical when I found this dish but I thought we'd try it anyway. It was a hit at our house.
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