Ingredients
- 15 oz kidney beans (red)
- 1 pound beef (ground)
- 16 oz tomatoes up (cut)
- 3/4 c water
- 3/4 c onion (chopped)
- 3/4 c quick cooking rice
- 3/4 c cheddar cheese (shredded)
- 3 tbsp green pepper (chopped)
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic salt
In skillet cook ground beef and onion till beef is brown and onion is tender; d rain off fat.
Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrain ed tomatoes, undrained beans, uncooked rice, water, and green pepper.
Cover and simmer, stirring occasionally, for 20 minutes. Top with cheese. Cove r and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed cor n chips, if desired.
My variation 1: increase chili powder to 2 1/2 tsp, add 1 tsp cumin, and incre ase tomatoes to 1 quart (or a 28 oz can).
My variation 2: use 2/3 cup uncooked brown rice. Cook an hour or so, adding w ater as needed. Add beans during last 20 minutes.
