In a large frying pan, thoroughly cook ground beef and drain off excess fat. Once cooked, place in large saucepot.
In the same (now empty) frying pan, brown onions. Add cooked onions to same large pot.
Add the rest of the ingredients to the large pot except the rice.
Stir well to mix then put on stovetop bringing to a boil over high heat.
Reduce heat to low and simmer (covered) for 20 minutes.
Add uncooked rice then cook (covered) for an additional 10 minutes.
Storage:This dish is great as leftovers. I usually plan to have it for lunch the day after making it for dinner. You should store leftovers in a sealed food storage container in the fridge for 4-5 days. You can also pop it in the freezer for up to 1 month and reheat it for a quick dinner. However, this is so easy to make that I prefer to make it fresh and forego the freezer option!Important Note:If you plan to use a different type of rice from the Minute Rice, and you will be cooking it in a separate pot, I recommend starting the pot of rice at the same time that you begin to brown the ground beef. That way it is cooked and ready to go when you need to add it in with the other ingredients.