1 lb. ground beef
1/4 c. of red onion
1/4 c. green peppers
1 can Campbells cream of mushroom soup
8 oz. sour cream
Seasoned salt, pepper
Kitchen bouquet
1 c. of Riceland long grain rice
Large skillet and lid

Season with seasoned salt and black pepper. Brown beef with onions and green peppers. Drain excess fat and return to skillet. Add 1 can of cream of mushroom soup and 8 oz. of sour cream, stir and bring to a boil. Approximately 5 minutes. Stir occasionally.

Cover and reduce heat to simmer for 20 to 30 minutes. Boil rice at this point. At 20 minutes, add 1 teaspoon of Kitchen Bouquet and stir cook 5 more minutes and serve over rice.