Quick Take: Garden skillet supper

Serve with Italian bread slices and orange sherbet.

1 cup uncooked long grain rice

1 tablespoon olive oil

2 garlic cloves, minced

1 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1 pound ground beef, browned and drained

2 cups chopped seeded tomatoes

Cook rice according to package directions. In a large skillet, saute garlic, onion and peppers in oil until tender. Stir in browned beef, tomatoes and rice; cook until heated through. Makes 4 to 6 servings.

From: Best of Country 30-Minute Recipes