CHILI-RICE SKILLET

1/4 cup chopped onion
1 tablespoon butter or margarine
1/2 pound ground beef
1 (10 oz.) package Birds Eye green peas with sliced mushrooms*
1 teaspoon brown sugar
1/2 teaspoon dry mustard
1 1/2 teaspoons chili powder
1/4 cup sliced pitted ripe olives
1 (18 oz.) can tomato juice
1/2 cup Minute rice*
1/2 cup shredded cheddar cheese

Saute onion in butter in large skillet until lightly browned.

Add beef and brown well.

Add vegetables, sugar, mustard, chili powder, olives and tomato juice. Cover and bring to a full boil over medium heat, stirring occasionally.

Stir in rice. Reduce heat, cover and simmer for 5 to 7 minutes. Sprinkle with cheese.

Microwave Directions:
Place onion and butter in 1 1/2-quart nonmetal casserole. Place in microwave oven and cook for 2 minutes. Add ground beef and cook for 2 minutes; break up beef with fork. Add remaining ingredients except cheese. Cover and cook for 4 minutes. Stir, cover and cook 4 to 6 minutes longer, until mixture comes to a boil. Let stand covered for 5 minutes. Sprinkle with cheese.

*Or use 1 (7 oz.) package Birds Eye rice and peas with mushrooms and omit rice; simmer mixture for 8 minutes.

Makes 4 servings
From: Recipelink.com
Source: Recipe Booklet: Birds Eye New Super Suppers, General Foods Corporation, 1980