From The Complete Tightwad Gazette, page 738
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup rice
- 8 ounces spaghetti, broken into 1-inch pieces
- 4 tablespoons margarine
- 4 cups broth, or water and bouillon
- salt and pepper
- Brown beef and onion in a large skillet.
- Drain (and rinse if desired).
- Brown rice and spaghetti in margarine.
- Add in beef, onion, and broth.
- Cover and simmer for 20 minutes, or until rice and spaghetti are fully cooked.
- Season with salt and pepper.
- You can use no-stick spray and reduce the margarine, or substitute olive oil.
- I use less spaghetti, just enough to match the amount of rice.
- If using brown rice, you will (probably) need to cook longer, about 50 minutes.
- Could also add any frozen vegetables you'd like with the broth.