Rancho Beef & Rice Skillet Tex-Mex & Southwest

Ingredients

• 1 lb. lean ground beef
• 1 medium red or green bell pepper, cut into 1/2-inch pieces
• 1 large clove garlic, crushed
• 1 Tbsp. chili powder
• 1/2 tsp. salt
• 3 cups cooked rice, cooled
• 1 cup frozen peas, defrosted
• 3/4 cup prepared salsa

Instructions

In a large nonstick skillet, brown ground beef, bell pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings and add chili powder and salt.

Add rice to skillet and mix well. Continue cooking 2 minutes or until rice is hot, stirring occasionally.

Stir in peas and salsa and heat through.

Suggestions

Serve with grated cheddar cheese and tortilla chips.