Chili Rice Recipe
Ingredients
| Ground beef | 1 Pound | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1/2 Medium, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Whole tomatoes | 1 Can (10oz) | |
| Kidney beans | 1 Can (10oz), drained | |
| Instant rice | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) |
Directions
Crumble ground beef in 2-qt casserole.
Add onion, green pepper and garlic.
Cover.
Microwave at High 4 to 6 minutes, or until meat loses most of its pink color and vegetables are tender.
Stir to break up meat; drain.
Add remaining ingredients except cheese.
Cover.
Microwave 16 to 20 minutes, or until rice is tender, stirring after half the time.
Sprinkle cheese over top.
Cover.
Let stand 5 minutes.
Add onion, green pepper and garlic.
Cover.
Microwave at High 4 to 6 minutes, or until meat loses most of its pink color and vegetables are tender.
Stir to break up meat; drain.
Add remaining ingredients except cheese.
Cover.
Microwave 16 to 20 minutes, or until rice is tender, stirring after half the time.
Sprinkle cheese over top.
Cover.
Let stand 5 minutes.
Chef
