Veggie Hamburger Rice Skillet - cooking recipe

Ingredients

1 lb. ground beef
1/3 c. chopped onion
1 c. water
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1 c. uncooked instant rice
1 (16 oz.) American Mixtures San Francisco-Style frozen broccoli, carrots, water chestnuts and red peppers (I used Green Giant!)
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) can tomato sauce
4 oz. (1 c.) shredded Cheddar cheese

Preparation

In a large skillet, brown ground beef and onion.
Drain.
Add water, rice, frozen vegetables, garlic powder and seasoned salt. Mix well. Bring to a boil. Reduce heat to low and simmer uncovered for 6 to 8 minutes or until rice and vegetables are tender. Stir in soup and tomato sauce.
Cook 5 minutes or until thoroughly heated and of desired consistency. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted.