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

Brown beef with onion in 10 inch skillet; drain off fat. Stir in water, rice, crushed bouillon cubes and dry mustard. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato. Sprinkle cheese over top. Cover and remove from heat. Let stand 2 or 3 minutes to melt cheese. Makes 4 to 6 servings.