Quick Skillet

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."

• Ready In: 35 mins
• Serves: 15

Ingredients

• 1  lb  ground chuck or 1  lb  ground sirloin
• 1  green pepper, chopped
• 1 (28 ounce) can stewed tomatoes (diced tomatoes will work too. I use Dei Fratelli brand)
• 1  medium onion, chopped
• 1  teaspoon mustard powder
• 1  tablespoon chili powder
• 2  teaspoons kosher salt
• 2  teaspoons black pepper, freshly ground
• 1 1⁄2 cups basmati rice (I use Lundgreen white organic)

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.