Recipe: Beefy Bean and Rice Skillet (using Minute Rice)

BEEFY BEAN AND RICE SKILLET

1 pound ground beef
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped green bell pepper
1 (16 oz.) can tomatoes, undrained, cut up
1 (16 oz.) can red kidney beans, undrained
1 (8 oz.) can tomato sauce
1/4 cup water
1 1/2 teaspoons chili powder
1 cup quick-cooking rice, uncooked
3/4 cup shredded Monterey jack cheese

In large skillet, cook beef, onion, celery, and green bell pepper till meat is brown and vegetables are tender. Drain off fat.

Stir in undrained tomatoes, undrained kidney beans, tomato sauce, water, chili powder, and 1 teaspoon salt. Bring to boiling; stir in rice. Cover and reduce heat. Simmer, stirring occasionally, 10 to 15 minutes or till rice is cooked.

Sprinkle cheese atop; cook, covered, 1 minute more.

Makes 6 servings
Source: Better Homes and Gardens One Dish Meals