1-1/2 lbs. lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1/3 lb. mushrooms, chopped
1 Tablespoon Worcestershire sauce
1 16 oz can peeled tomatoes, drained and chopped
1 c. long grain rice
2-1/2 c. chicken or beef broth (we prefer the beef)
salt and pepper to taste
In large skillet, combine beef, onions and garlic. Cook until beef is no longer pink, stirring to break up the meat. Drain any accumulated fat (we use really lean beef so there isn't any).
Add peppers and mushrooms and saute for 5 minutes. Add Worcestershire sauce and tomatoes and cook until most of liquid has evaporated. Stir in rice and broth. Simmer, partially covered until liquid is absorbed and rice is soft, stirring occasionally, about 20-25 minutes. Season with salt and pepper and serve.
*** Now my kids liked vegetables but for those whose kids balk when seeing bits of vegetables, you can omit the mushrooms and peppers. You're losing some flavor but it will still be good. And you can substitute an 8 oz. can of tomato sauce in place of the chunkier peeled tomatoes. Obviously, using tomato sauce will mean you don't have to cook very long before adding the rice and broth. ***