Chili Skillet with Ground Beef

Ingredients

• 1 package (6.8 ounces) RICE-A-RONI® Spanish Rice
• 2 tablespoons of margarine, butter or spread with no trans fat
• 2 cups water
• 3/4 pound ground beef, cooked and drained
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 medium green bell pepper, chopped or 1 can (4 ounces) chopped green chilies, undrained
• 1/2 cup chopped onion
• 2 garlic cloves, minced or pressed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (15 ounces) kidney or black beans, rinsed and drained
• Chopped cilantro (optional)

Preparation Steps

1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. Saute´ over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings, tomatoes, bell pepper, onion, garlic, chili powder and cumin; bring to a boil.
3. Cover and reduce heat. Simmer 15 minutes. Stir in cooked beef and beans. Return to a simmer. Cover and simmer 3 to 5 minutes or until rice is tender. Serve with cilantro, if desired.

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