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

Brown beef with onion in 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 2-3 minutes to melt cheese. Makes 4-6 servings.