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Chili-in-the-Oven




Source of Recipe


the web


List of Ingredients




3/4 pound [340 g] lean ground beef
1 onion, chopped
1 [28-ounce / 796 mL] can tomatoes
or 1 [19-ounce / 540 mL] can diced tomatoes
1/2 cup [125 mL] beef broth or 1 cup [250 mL] beef broth
1 [14-ounce / 398 mL] can red kidney beans, drained
1 green bell pepper, seeded and chopped
1 tablespoon [15 mL] chili powder
1/2 teaspoon [2.5 mL] cumin
2/3 cup [160 mL] converted rice
3/4 cup [190 mL] shredded Cheddar cheese

Recipe



Prehaet oven to 350°F [180°C].
In a large, non-stick skillet, over medium heat, cook ground beef and onion, stirring, for 3 to 5 minutes, until beef is no longer pink and onion is soft; drain off fat.
Add beef broth, tomatoes, red kidney beans, green pepper, chili powder and cumin.
Bring to boil over high heat.
Stir in rice.
Spoon into a 12-cup [3 L] casserole.
Bake, covered, for 25 minutes.
Stri well before sprinkling with shredded cheese.
Bake, uncovered, for 10 minutes, until rice is tendre and cheese is browned and bubbly.