Real Recipes From Real Home Cooks ®

garden skillet

(2 ratings)
Recipe by
Darell Bell
Pittsburgh, PA

This is a recipe that my grandma would always make for us for dinner. We always used green peppers and fresh tomatoes as a topping for this but you can easily add in any vegetables to this dish. You can replace the peppers and tomatoes in this recipe with 1 1/2 cups of whatever vegetables you like. I have used corn, black beans, green onions, zucchini, mixed vegetables, broccoli, cauliflower, and squash. The possibilities are endless. You can also replace the ground beef with ground turkey, ground chicken, sausage, or chicken breast.

(2 ratings)

Ingredients For garden skillet

  • 1/2 lb
    lean ground beef
  • 1 sm
  • 1 c
    long grain white rice, uncooked
  • 2 c
  • 2
    beef bouillon, cubes
  • 1 1/2 tsp
    dry mustard
  • 6 slice
    american cheese
  • 1
    green pepper
  • 1 md
  • 1 1/2 tsp
    ground black pepper

How To Make garden skillet

  • 1
    Brown 1/2 pound of lean ground beef until no longer pink. (Drain if any grease remains).
  • 2
    Add in one small chopped onion and saute for 4 minutes or until onions are translucent.
  • 3
    Add the rice and stir.
  • 4
    Add in beef bouillon cubes, dry mustard, and black pepper. Cover and simmer for 20 minutes.
  • 5
    Chop peppers and tomatoes into cubes and reserve. (or use 1 1/2 cups of vegetables of your choice)
  • 6
    Reserve two slices of American cheese. With the other three slices cut them into triangles to make six triangles.
  • 7
    After rice has cooked for 20 minutes add in two slices of cheese and stir.
  • 8
    Add chopped peppers, tomatoes, and any other vegetable to the top of the rice dish in the pan.
  • 9
    Top with the six cheese triangles, reduce heat and cover with lid just to melt the cheese. (About five minutes).