Quick Chile Rice

Quick Chile Rice - Betty Wilson
4 servings. We usually DOUBLE IT.

2 Tbsp Vegetable Oil
3/4lb Ground Beef
1 Small Onion, Diced
1 Green Pepper, diced
1 Tbsp Chili Powder
1/2 tsp Dry Mustard
1 15oz Can Red Kidney Beans, drained
1 15oz Can Tomato Sauce
1/2 Cup Shredded Cheese (Cheddar, Colby Jack, etc.)

1. Warm the Vegetable Oil in a large shallow saucepan on medium heat.
2. Add Ground Beef, Onions, and Green Peppers. Cook until Beef is done, stirring often.
3. When Beef is done, add Chili Powder, Dry Mustard, Kidney Beans, and Tomato Sauce.
4. Bring to a boil.
5. Reduce heat and simmer for 5 minutes.

Serve over rice, topped with shredded Cheese.

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