Chili'N Rice Casserole
|Ground beef||1 Pound|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Canned whole tomatoes||16 Ounce, chopped and drained, reserve liquid|
|Tomato sauce||15 Ounce (1 can)|
|Rice||1 Cup (16 tbs)|
|Chili powder||3 Tablespoon|
Set Power Select at HIGH.
In 4-quart casserole dish, crumble ground beef; stir in green pepper, onion and garlic.
Heat 4 1/2 to 5 1/2 minutes or until beef is browned and onion is tender, stirring twice; drain.
Add enough water to reserved liquid to equal 2 cups; add to beef and stir in remaining ingredients.
Heat, covered, 8 to 9 minutes at HIGH.
Set Power Select at MEDIUM-LOW.
Heat, covered, 40 minutes or until rice is almost tender.
Let STAND, covered, 15 minutes before serving.