4 pork chops, stew beef or cut
1 can stewed tomatoes
1 can whole kernel corn
1 small can mushroom pieces
1 can green beans
1 1/2 c. rice
salt and pepper to taste
Brown meat in large frying pan. Drain off the grease.
Drain all vegetables and save the juice. Add all the vegeta-
bles to the meat. Add enough water to the juice to make 3
cups. Spread rice over the meat-vegetable mixture; then add
the 3 cups of water-juice mixture until all rice is covered.
Bring to slow boil and cover for 1 hour (stirring occasionally)
until rice is cooked.
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