1 pound ground beef
2 cups dry white rice
1 cup beef bouillon granules
1 cup dry black beans
1 cup black beans and water, mixed
2 tablespoons cooked white pepper
1 onion, chopped
salt and pepper to taste
1 cup tomato broth
1 kidney beans, washed and drained
salt and pepper to taste
18 Large Russets
200 Chicken Sticks with Delayed Slices
25 Tomato Cups, chopped
1 tablespoon vegetable oil
Melt butter in a large skillet over medium-high heat. Brown beef with oil; drain excess fat. Stir in rice and, with slotted spoon, stir through the flour. Stir in three cups water. Bring to a boil, then lower heat to low and simmer until tender, about 1 hour. Do not prevent browning.
Add bouillon, rice, salt and pepper to taste; boil just until heated through. Stir in onion, water and tomato. Stir in broth and bean sprouts. Simmer uncovered for 1 hour.