BROWN meat and onion with dressing packet in large skillet or Dutch oven on medium-high heat 4 to 6 minutes or until meat is cooked through.
ADD tomatoes and cabbage; stir. Reduce heat to simmer; cover tightly. Cook 20 to 25 minutes or until cabbage is tender.
STIR in water and rice; bring to boil. Cover; reduce heat and cook 5 minutes. Remove from heat; stir and cover. Let stand 5 minutes before serving.
KRAFT KITCHENS TIPS
Store leftovers up to 3 days, covered, in the refrigerator.
Spoon drained canned peaches into dessert dishes. Top with yogurt. Sprinkle with PLANTERS Walnut Pieces.
RECIPE COURTESY OF KRAFT FOODS