- 1 pound ground beef
- 3 cups water
- 1 (14.5 ounce) can stewed tomatoes
- 1 1/2 cups uncooked long grain rice
- 1 cup frozen peas, thawed
- 1 envelope onion soup mix
- 1 cup shredded Cheddar cheese
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomatoes, rice, peas and soup mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Sprinkle with cheese.