1 lb. ground beef (chuck)
2 med. chopped onions
2 1/2 c. water
1 c. long grain rice
3 beef bouillon cubes
1/2 tsp. dry mustard
1 med. chopped bell pepper
1 med. chopped tomato
1 c. shredded Monterey Jack cheese

Brown beef and onions, drain fat, stir in water, rice, bouillon cubes and mustard, cover and simmer 25 minutes. Stir in pepper and tomatoes. Sprinkle cheese. Cover and remove from heat until cheese melts. Serves 4 to 6 servings.