Chili Skillet with Ground Beef

(10 Ratings)
Recipe Yield: 4 Servings

Ingredients

  • 1 package (6.8 ounces) RICE-A-RONIĀ® Spanish Rice
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 2 cups water
  • 3/4 pound ground beef, cooked and drained
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 medium green bell pepper, chopped or 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced or pressed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) kidney or black beans, rinsed and drained
  • Chopped cilantro (optional)

Preparation Steps

  1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. SauteĀ“ over medium heat until vermicelli is golden brown, stirring frequently.
  2. Slowly stir in 2 cups water, Special Seasonings, tomatoes, bell pepper, onion,
  3. Cover and reduce heat. Simmer 15 minutes. Stir in cooked beef and beans. Return