- 1/2 pound ground beef
- 1 large green pepper, diced
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 cups cooked white rice
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 4 ounces process cheese (Velveeta), cubed
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes. Yield: 2 servings.
Originally published as Cheesy Spanish Rice in Country Woman September/October 2002, p39
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