Frontier Beef Stew

1 large onion, coarsely chopped

1/2 C uncooked Riceland Rice

1 t salt

1/4 t black pepper

1-1/2 C liquid from peas and carrots plus water

1 lb. can tomatoes and juice

2 t Worcestershire sauce

1 lb. can meatballs and gravy (use 2 cans for more meat)

1 lb. can peas and carrots, drained

Put the onion, rice, salt, pepper and 1-1/2 cups liquid from peas and carrots (including added water) in a 2-quart saucepan. Bring to a vigorous boil. Turn heat down. Cover and simmer 14 minutes. Stir in tomatoes. Break into small pieces. Add the Worcestershire sauce, meatballs in gravy and peas and carrots. Cover and simmer about 15 minutes. Add water if a thinner mixture is desired. Add salt and pepper to taste.