Mexican Beef Fried Rice

1 pound lean ground beef
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
3 cups cooked rice, cooled
1 cup frozen peas, defrosted
3/4 cup prepared milk or medium salsa

Brown beef, pepper and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Season beef with chili powder and salt. Add rice; mix well. Cook 2 minutes or until rice is hot, stirring occasionally.

Stir in peas and salsa; heat through.

Servings: 4
Source: USA Rice Federation