All Recipes Best Recipe Main Dish Recipes Casserole Recipes Rice

Ingredients

1 ½ pounds ground beef 1 ½ cups chopped onion ½ cup chopped bell pepper 1 clove minced garlic 1 teaspoon chili powder 1 teaspoon salt 1 ½ cups water ¾ cup uncooked white rice 1 (16 ounce) can kidney beans, rinsed and drained 1 (14.5 ounce) can whole peeled tomatoes ¾ cup grated American cheese ⅓ cup chopped black olives

Nutrition Info

447.1 calories carbohydrate: 38.1 g cholesterol: 84.3 mg fat: 19.6 g fiber: 6.9 g protein: 29.2 g saturatedFat: 8.4 g servingSize: - sodium: 999.3 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef, cook and stir until the onion is softened, about 5 minutes.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Stir kidney beans, tomatoes, and rice into the beef mixture, pour into a large casserole dish and top with American cheese and olives.
Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

6 servings

My mom used to make this when I was a child. It was a meal that was budget friendly for a family of six. Plus, it is full of protein!