1 lb. ground beef
1 lg. onion, chopped
2 1/2 c. water
1 c. long-cooking rice
3 beef bouillon cubes
1/2 tsp. dry mustard
1 med. green pepper, chopped
1 c. shredded Monterey Jack cheese

Brown beef with onion in a 10-inch skillet; drain off fat. Stir in water, rice, bouillon cubes, peppers, and dry mustard. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed, about 20-25 minutes. Sprinkle cheese over top, cover and remove from heat. Let stand 2-3 minutes to melt cheese. Serve. Serves 4-6 people.