Spanish Rice Supper

Name: Spanish Rice Supper
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

8 ingredients

2 steps

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.