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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom made this when I was growing up, and now it's in frequent rotation for family meals. It's one of the few that both of my kids love! Cathy Flikkema - Salt Lake City, UT Ingredients:
1 pound lean ground beef (90% lean) |
3 cups instant brown rice |
1 can (29 ounces) tomato puree |
1-1/2 cups water |
1 can (4 ounces) chopped green chilies |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 envelope chili seasoning |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, tomato puree, water, chilies, olives and chili seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rice is tender.
2. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Yield: 6 servings.
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