In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook. (Drain any excess grease.)
Add rice and cook for two minutes letting rice absorb liquid.
Add tomato paste and cook for one minute.
Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is too wet, cook for another few minutes with lid off.
If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.
Creamy Orzo with Roasted Butternut Squash and Spinach
Texas Roadhouse’s Rolls – Don’t Lose This
Whipped Shortbread Cookies
Baking soda emerges as a gardening ally with its diverse applications; discover ten clever ways to leverage this kitchen staple for optimal garden care.
My Irish grandma taught me this recipe, and I swear I make it all year long!
3 ultimate tricks to remove mold from walls in 5 minutes
PHILLY CHEESESTEAK CHEESY BREAD
Chicken Cordon Bleu Roll-Ups
The Ultimate Kentucky Butter Cake: A Decadent Delight
