A hearty, filling meal in one! My kids love eating this with chips.
Author: Christy Jordan
1can red kidney beans14-15 oz
1can Ro-Telor one small can diced tomatoes and small can chopped green chilies (10 oz*
1Cupshredded cheddar cheese
In large skillet, brown beef and drain well.
Add beans, Ro-Tel, Rice, and Chili Powder.
Simmer, covered, for 20 minutes or until rice is done. Uncover and top with cheddar cheese. Continue cooking until cheese melts. Serve with tortilla or corn chips.
*If you don't have Ro-Tel in your area, you can either move to Alabama or substitute 14.5 ounce can of diced tomatoes (with juice) and a 4 ounce can of chopped green chilis. This is going to be a larger amount than the Ro-Tel but it will be just fine. Add in ideas: Anything you'd normally add into chili, of course, works great in this. I love to add corn and have sour cream handy for folks to top theirs if they like. Green onions are also wonderful. I have been known to add an additional can of beans, usually rinsed black beans, as well. If you want this recipe to feed more people, simply add a little more rice and the needed water for that and it will go pretty far! I've also used mozzarella when I didn't have cheddar and more than once I've simply topped it with a few slices of cheese in a pinch!