Susan,IL (2:47:52 PM) :

Mexican Rice
Serving Size : 8

2 tablespoons vegetable oil
1 cup onion -- chopped
1/2 cup green pepper -- seeded and chopped
1/2 pound ground beef
1 tablespoon paprika
1 teaspoon basil leaves
2 teaspoons salt
1/8 teaspoon pepper -- ground
1 can whole peeled tomatoes -- 1# 12 oz, undrained
2 1/2 cups water
1 tablespoon butter or margarine
1 cup long-grain rice
1 can kidney beans -- drained and rinsed
1/2 pound cheddar cheese -- cut into strips

In a large skillet, heat vegetable oil over medium high heat. When oil is very hot, add onion, green pepper, and ground beef. Cook, breakup meat with a wooden fork, about 10 minutes or until meat is browned and vegables are tender. Stir in paprika, basil, 1 teaspoon of salt and pepper in to the meat and vegatable mixture in the skillet; mix well. Add tomatoes, breaking them up with the wooden fork and simmer uncovered for 30 minutes, stirring occasionally. While the meat and vegetables mixture is cooking, prepare rice. Preheat oven to 375 degrees. Add hot rice and drained kidney beans to meat and vegetable mixture in skillet. toss well with two spoons or forks. Transfer mixture to a 2-quart casserole or baking dish. Arrange cheese strips over top. Cover casserole with a lid or aluminum foil and place on center rack in oven. Bake for 20 minutes. Remove lid and bake a few minutes longer till cheese melts.