1 lb. ground beef
4 tbsp. cooking oil
1 c. chopped onion
1 c. bias-cut celery
1/2 c. chopped green pepper
1 (4 oz.) can mushrooms, stems and pieces, drained
1 clove garlic, minced
2 c. cooked regular rice
1 c. fresh or frozen peas
12 cherry tomatoes, halved
2 tsp. seasoned salt
1 tsp. beef bouillon granules
2 tbsp. water

Prepare and assemble ingredients before starting to cook. Brown ground beef in 12-inch skillet over medium-high heat, about 5 minutes. Push ground beef to one side of skillet. Add 1 tablespoon of the oil to the other side. Add onion, celery, and garlic. Stir and fry 2 minutes.

Add green peppers and mushrooms; stir and fry 2 minutes. Push vegetables to the other side of the skillet. Add remaining 3 tablespoons of the oil in center.

Add rice; cook and stir 2 minutes. Add remaining ingredients. Stir all of the ingredients together and continue cooking and stirring until tomatoes and peas are hot, about 2 minutes. You can also use an electric skillet.