Chili with Rice
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 15 ½ | ounces |
red kidney beans
drained |
|
| 1 | small |
green bell peppers
chopped |
|
| 11 | oz |
sauce
condensed, zesty tomato |
* |
| ¾ | cup |
water
|
|
| 1 ¾ | ounces |
chili seasoning mix
|
* |
| 1 | each |
minute rice
cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 448 | ml/g |
red kidney beans
drained |
|
| 1 | small |
green bell peppers
chopped |
|
| 11 | oz |
sauce
condensed, zesty tomato |
* |
| 177 | ml |
water
|
|
| 50.6 | ml/g |
chili seasoning mix
|
* |
| 1 | each |
minute rice
cooked |
* |
Directions
Brown beef in skillet;drain fat.
Stir in kidney beans, soup, water and seasoning mix.
Bring to a boil. Reduce heat;cover and simmer 5 minutes, stirring occasionally.
Serve over cooked rice.
