Ingredients
1 1/2
cups uncooked regular long-grain white rice
2 1/2
cups water
1
lb lean (at least 80%) ground beef
1/2
cup chopped onion
1
small green bell pepper, seeded and diced
2
cloves garlic, finely chopped
1/2
cup water
1
can (28 oz) diced tomatoes
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
cup (4 oz) cubed Mexican prepared cheese product with jalapeño peppers (from a loaf)
1
tablespoon chili powder
1
teaspoon ground cumin
1/2
teaspoon salt
3
tablespoons chopped fresh cilantro
Tortilla chips, as desired
Preparation
Cook rice as directed on package, using 2 1/2 cups water.
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.
