Name: Backwoods Chili Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 1 red bell pepper, chopped; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, drained and rinsed; 1 cup long-grain white rice; 2 cups beef broth; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper, to taste; Shredded cheddar cheese, for topping; Chopped fresh cilantro, for garnish

Instructions

In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles with a spoon as it cooks.
Add the diced onion, bell pepper, and garlic to the skillet. Cook for a few minutes until the vegetables start to soften.
Stir in the diced tomatoes, kidney beans, rice, beef broth, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20 minutes or until the rice is cooked through and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is tender, remove the skillet from the heat. Taste and adjust the seasoning if needed.
Serve the Backwoods Chili Rice Skillet hot, topped with shredded cheddar cheese and a sprinkle of fresh cilantro for a pop of freshness.

Ingredients

Instructions

Nutrition Facts

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