Chili Supper

Perfectly browned beef, with sautéed red, yellow and green bell peppers, your favorite salsa and red kidney beans ... oh, and a touch of chili powder all served over white or whole grain brown rice.

Makes 4 Servings


1 cup Minute® White Rice or Minute® Brown Rice, uncooked
1 Tbsp vegetable oil
1 lb ground beef
1/2 cup yellow bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup salsa
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) red kidney beans, rinsed and drained
1 Tbsp chili powder
1 tsp garlic powder
1 cup shredded Cheddar cheese, divided
sour cream (optional)


  • Prepare rice according to package directions.
  • Heat oil in a medium pot over medium heat. Brown beef. Add bell peppers; cook and stir 5 minutes. Add tomatoes, beans, chili powder and garlic powder; stir until well blended. Cook until heated through, stirring occasionally. Stir in 3/4 cup cheddar cheese.
  • Serve chili over rice. Top with remaining cheese and sour cream, if desired.