There are plenty of fish in the sea. And they all go very nicely with rice.

Chili and Rice Bake

Serves: 40

Prep Time: 70 minutes
Meal Occasion: Side Dish, Main Dish, Afternoon Snack, Lunch, Dinner
Cuisine Type: Santa Fe, Southwestern, Tex-Mex

Ingredients

4cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
6lb. lean ground beef
4cups green bell pepper seeded and cut into large diced pieces
100fl. ozs. kidney beans canned, rinsed and drained
100fl. ozs. canned tomatoes diced
4cups onion coarsely diced
6cups cheddar cheese shredded
1Tbsp. ground cumin
1/2cup chili powder
4cups reduced sodium beef stock

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 oven proof dishes.
6. Sprinkle with cheese and hold in the service refrigerator.
7. To serve: Reheat chili in a 400°F oven for 10 - 15 minutes, or reheat in the microwave for 2-3 minutes for the cheese to melt.

tips and notes
May substitute pinto beans for the kidney beans if desired.



Rice

UNCLE BEN’S®

UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice

For premium quality rice that delivers consistent results and cooks perfectly every time, look no further than UNCLE BEN’S®!
Nutrition Facts
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