Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped1 small green pepper, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1/4 cup water1 envelope reduced-sodium taco seasoning1 teaspoon chili powder1-1/3 cups uncooked instant rice1 cup shredded reduced-fat Mexican cheese blend
Preparation
Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted.
