Recipe: Heartland Beef and Rice

I'll make no claims today about the healthiness of this recipe.

But this recipe from quick and easy, and it reminds me, at least, of many childhood dinners based on cream of something soup.

Yield: 6 servings

1 1/4 pound ground beef

1 teaspoon olive oil

1 large onion, chopped

2 teaspoons garlic, minced

1/4 teaspoons black pepper

8 ounces pre-sliced mushrooms

1 green bell pepper, chopped

2 teaspoons Worcestershire sauce

1 can beef broth (14 1/2 ounces)

1 can cream of mushroom soup

2 1/4 cups instant rice

salt to taste

1/2 cup finely shredded sharp Cheddar cheese

Brown beef; add onion. Cook until beef is brown and onion is clear and soft.

Add the garlic, black pepper and mushrooms, and green pepper. Add the Worcestershire sauce. When the meat is browned, stir in the beef broth, mushroom soup and rice.

Cover the skillet and bring to a boil. Boil until the rice is tender and absorbs most of the broth, about 5 minutes. Stir from time to time, keeping the skillet covered as much as possible.

Season the mixture with salt, then sprinkle with the cheese. Cover and cook just until the cheese melts, 1 to 2 minutes. Serve at once.