Beef and Rice Skillet
1 lb ground beef
1 large onion, chopped
2 1/2 Cup water
1 Cup uncooked rice
1 tb. beef bouillon cubes, crushed
2 Tsp dry mustard
1 Med green pepper, chopped
1 Med tomato, chopped
1 Cup Monterey Jack cheese
Brown beef with onion in a large skillet; drain off fat.
Stir in rice, water, bouillon, and dry mustard. Bring to a boil, reduce heat and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato. Sprinkle cheese over top. Cover and remove from heat. Let stand 2 to 3 minutes to let the cheese melt.