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MUSHROOM SKILLET SPANISH RICE
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¾ cups chopped onion
¾ cup long grain white rice
2 tablespoons butter or margarine
1 cup sliced mushrooms
1can (10 ¾ oz) condensed chicken broth
1 cup water
1 medium tomato, peeled & diced
1 teaspoon chili powder
¾ teaspoon salt
½ teaspoon marjoram crumbled
½ pound ground beef (brown in skillet)
¼ cup chopped parsley
Sauté onion and rice in butter 5 minutes. Add mushrooms, broth, water tomato, chili powder, salt, marjoram; heat to boiling. Cover tightly and simmer 20 minutes. Stir in ground beef and parsley. Let stand covered 5 minutes before serving.
Makes 4 servings.