Serves: 5
Prep Time: 40 minutes
Meal Occasion: Main Dish
Cuisine Type: Southwestern, Tex-Mex, Santa Fe
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | lb. ground beef |
| 1 | 14 oz. can diced tomatoes |
| 1 | 14 oz. can kidney beans |
| 1 | cup green bell pepper diced, seeded and cut into large dice |
| 1 1/2 | cups cheddar cheese shredded |
| 1 | cup onion coarsely diced |
| 1 | cup beef stock |
| 2 | Tbsp. chili powder |
| 1 | tsp. cumin ground |
Instructions
1. Sauté beef, onion and peppers in a large sauce pan/stock pot until onions are translucent and beef is no longer pink. Drain excess fat.
2. Add tomatoes, beans, beef stock, seasonings and rice.
3. Bring to a boil over MEDIUM-HIGH heat, stirring frequently.
4. Reduce heat and allow to simmer for 15 minutes.
5. Remove from heat, cool and spoon into individual ovenproof dishes.
6. Sprinkle with cheese and hold in the refrigerator.
7. To serve: Re-heat chili in a 400ºF oven for
10-15 minutes - OR - re-heat in the microwave for 2-3 minutes for the cheese to melt.
