Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings

Recipe courtesy Cooking Light, March 2004

Ingredients

1 (3 1/2 oz.) bag boil-in-bag long-grain rice
1T vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
1/2 lb. ground hamburger (or ground turkey breast)
1T chili powder
1 tsp. Worcestershire sauce
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can kidney beans, rinsed and drained
1 (14.5 oz.) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 (5.5 oz.) can tomato juice
1/4 cup (1 oz.) preshredded reduced-fat cheddar cheese

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion, bell pepper and beef, and cook 3 minutes or until done, stirring to crumble.
4. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil.
5. Cover, reduce heat and simmer 10 minutes.
6. Serve over rice and sprinkle with cheese.