Ingredients
10
10 servings
- •1 cup water
- •1 cup uncooked white rice
- •1 ½ pounds ground beef
- •1 cup diced onion
- •½ cup chopped green bell pepper
- •1 (28 ounce) can diced tomatoes, undrained
- •1 (14 ounce) can tomato sauce
- •1 (4 ounce) can chopped green chile peppers
- •1 (1.25 ounce) package dry taco seasoning mix
- •1 tablespoon chili powder
- •½ teaspoon garlic powder
- •1 teaspoon cayenne pepper
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can whole kernel corn, drained
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
- At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.
Nutritional Facts
Per 10 servings
- Calories: 332
- Carbohydrate: 39g
- Fat: 12g
- Fiber: 6g
- Protein: 18g
- Sugar: 7g
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