Spicy rice skillet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | large | Onion; chopped |
| 1 | large | Green pepper; chopped |
| 1 | can | (10 oz) diced tomatoes with green chiles; undrained |
| 1 | can | (4 oz) chopped green chiles |
| 1 | cup | Beef broth |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Chili powder |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| ¼ | teaspoon | Hot pepper sauce |
| 4 | cups | Cooked long graine rice |
| 2 | cups | Sour cream |
| 2 | cups | Shredded cheddar cheese |
| Corn chips | ||
Directions
In a large skillet, brown beef, onion and green pepper until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionlly (do not boil).
Serve over corn chips.
Recipe by: Taste of Home - December/January 1998 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <taillon@...> on Nov 29, 1997