Home canned beef can also be used in this easy-to-make skillet meal. Finish your meal preparations while it cooks.
BEEF AND RICE SKILLET (Pantry Cooking II)
1/4 cup dried onion
1 tablespoon oil
1 can (12 ounces) roast beef, rinsed, drained, and shredded (1-1/3 cups)
2 tablespoons dried green pepper, optional
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 teaspoons chili powder
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce
3/4 cup long grain white rice
1 cup water
Brown onion in oil in a large skillet. Add remaining ingredients. Stir to combine. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until rice is cooked. Serves 4 to 6.
