Rice and pasta are both filling, economical, and tasty ways to feed busy families.  They are quick to make and both are favorites of most families.  Why not add these yummy, easy recipes to your recipe files.  You will probably go back to them again and again.  Rice and Tomatoes with Cream Cheese uses only those three ingredients while the Spanish-Style Rice has ground beef and other ingredients.  The Colorful Ravioli gets its name from the delicious vegetables in its creamy-type sauce.

RICE AND TOMATOES WITH CREAM CHEESE
3 cups minute rice
8-oz cream cheese, softened
1 can diced tomatoes, drained (save juice for another use)

In a saucepan, cook the rice as directed on the package. Cut the cream cheese into small pieces. When the rice is done, stir in the cream cheese until melted. Add the tomatoes, gently fold in and serve.

Yield: 8 servings

SPANISH-STYLE RICE
1/4 cup canola oil
1 medium yellow onion, chopped
1/2 cup green bell pepper, chopped
1/2 lb lean ground beef
2 can tomato sauce
1 cup raw rice
1 tsp prepared mustard
1 1/2 cups hot water
1/4 cup grated Mexican-style cheese, optional

In a large skillet, heat 1 tablespoon of the canola oil. Brown beef, stirring to break up, until just slightly pink. Drain. Add the remaining oil to the skillet and add the onion and bell pepper. Cook a few minutes until onion starts to become transluscent and pepper is crisp tender. Return beef to skillet. Add the tomato sauce, rice, mustard and hot water. Bring mixture to a boil; reduce heat, cover, and simmer for 25 to 30 minutes until rice is tender and liquid is absorbed. Sprinkle cheese over the top, if desired.

COLORFUL RAVIOLI
1 pkg (1 lb) fresh or frozen cheese ravioli
1/4 cup butter
1/2 cup frozen peas, thawed
1/2 cup frozen cut green beans, thawed
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh asparagus spears
1 large red tomato, chopped
1 cup whole milk
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese

Cook ravioli according to the package directions and drain well.

While ravioli cooks, melt the butter in a large nonstick skillet over high heat. Add the peas, green beans, mushrooms, asparagus, and tomato to the butter. Saute until tender. Reduce the heat to medium.

Add the milk, salt, and pepper to the vegetable mixture; stir to mix. Reduce the heat to simmer and cook about 5 minutes or until slightly thickened, stirring often.

Place the drained ravioli in a serving bowl and pour the sauce over it. Sprinkle the Parmesan cheese over all.

Yield: 4 servings

Enjoy!