Chili With Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | Green pepper, chopped | |
| 1 | 1.75 oz Schilling Chili | |
| Seasoning Mix | ||
| 2 | c | Water |
| 1 | 15.25 oz kidney beans | |
| undrained | ||
| 1 | 15 oz Contadina tomato | |
| sauce | ||
| 1 | 7 oz Green Giant whole | |
| kernal corn drained | ||
| 2 | c | Minute Original Rice |
| uncooked |
INSTRUCTIONS
Cook and stir meat, pepper and seasoning mix in large skillet on medium-high heat until meat is browned. Stir in water, beans and tomato sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in corn. Return to boil. Stir in rice, cover. Remove from heat. Let stand 5 minutes. Stir. Serve with shredded cheese, chopped onions, sour cream and salsa if desired. Makes 6 servings. Recipe from Minute Rice. Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Feb 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1768
Calories From Fat: 883
Total Fat: 95.7g
Cholesterol: 340.2mg
Sodium: 3778.5mg
Potassium: 2939.8mg
Carbohydrates: 114.6g
Fiber: 29.9g
Sugar: 32.3g
Protein: 107.5g