Twenty-Minute Chili

Preparation time: 5 minutes

Cook time: 15 minutes

1 312-ounce bag boil-in-bag long-grain rice

1 tablespoon vegetable oil

1 cup chopped onion

34 cup chopped green bell pepper

12 pound ground hamburger (or ground turkey breast)

1 tablespoon chili powder

1 teaspoon Worcestershire sauce

12 teaspoon ground cumin

12 teaspoon dried oregano

14 teaspoon salt

14 teaspoon black pepper

1 15-ounce can kidney beans, rinsed and drained

1 14.5-ounce can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained

1 5.5-ounce can tomato juice

14 cup (1 ounce) preshredded reduced-fat cheddar cheese

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and beef, and cook 3 minutes or until done, stirring to crumble.

Stir in chili powder, the remaining seasonings, beans, tomatoes and tomato juice and bring to a boil. Cover, reduce heat and simmer 10 minutes. Serve over rice and sprinkle with cheese.

Makes 4 servings.

Recipe from: Cooking Light, March 2004