Prep 30 mins
Cook 25 mins
In ‘Come Home to Supper’ by Christy Jordan
- 1 lb ground beef
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (10 ounce) can Ro-Tel tomatoes
- 1⁄2 cup uncooked white rice
- 2 tablespoons chili powder
- 1 cup shredded cheddar cheese
- tortilla chips or corn chips, for serving
- Heat a large skillet over medium heat.
- Place beef in the skillet and cook, stirring to break it up, until it is no longer pink, 8-10 minutes.
- Drain off and discard any grease.
- Add the kidney beans, Ro-Tel tomatoes, rice, chili powder, and 1 cup of water and stir well to combine.
- Continue cooking, uncovered, over medium heat just until mixture begins to bubble, then decrease heat to low and simmer, covered, until the rice is tender, 20 minutes.
- Uncover skillet, top the beef mixture with the cheese, and cook until the cheese melts, 3-5 minutes.
- Scoop out onto plates and eat with the tortilla chips.