Ingredients
- 475 gr kidney beans (red)
- 450 gr beef (ground)
- 300 gr tomatoes up (cut)
- 180 ml water
- 90 gr onion (chopped)
- 90 gr quick cooking rice
- 85 gr cheddar cheese (shredded)
- 26 gr green pepper (chopped)
- 4 gr chili powder
- 1 gr salt
- 1 gr 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 2.5 tsp, add 1 tsp cumin, and incre ase tomatoes to 1 litre (or a 28 oz can).
My variation 2: use two third cup uncooked brown rice. Cook an hour or so, adding w ater as needed. Add beans during last 20 minutes.
