Total Time
35mins
Prep 5 mins
Cook 30 mins

This is a one-dish meal with great flavors that you eat, and eat, and then eat again later. It makes a large amount, but never lasted more than a few days in my family. My dad got this recipe from my Aunt Barb when he found out he had celiac disease (allergic to wheat). It's the first thing I remember my dad cooking on a regular basis, and when I asked him what it was he entitled it, "Quick Skillet."

Ingredients Nutrition

Directions

  1. In a rice cooker or pot, get the rice going.
  2. In wok (or large pan) over medium-low heat, add the beef cook until browned. Drain the juices.
  3. Add the green pepper, onion and spices and cook until the veggies are soft.
  4. Add the canned tomatoes and bring to a simmer.
  5. Mix the rice into the wok and serve.

Reviews

(7)
Most Helpful

Nice recipe for being gluten-free, followed the instructions exactly except I cut the salt in half. It's a nice fresh version of hamburger helper...

RAVICKERY February 28, 2010

Very simple and tasty, as well as being gluten-free, casein-free and egg-free, thank you. My kids don't like the spice as much. so I mix the spices/salt/pepper in a ramekin or small bowl. I only add half to the whole recipe and I leave the rest on the table for people to add to their dish as they prefer.

walkish September 05, 2009

This was very tasty, but I have to say - VERY spicy! I'm wondering if the amount listed for the black pepper is wrong. I only put in one scant tablespoon and it still seemed like way too much. So, I can't imagine what 2 tablespoons would have been like! It was too spicy for the kids, but my husband and I loved it. Thanks!

Fred_Retter January 05, 2009

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