500 g extra lean ground beef
125 ml red & green peppers, diced
250 ml salsa
250 ml corn kernels
250 ml water
375 ml instant rice
5 ml chili powder
175 ml cheddar cheese, shredded
In a large skillet; brown ground beef. Drain off any fat. Stir in bell peppers and saute for 2 minutes. Stir in salsa, corn, water, rice and chili powder.
Bring mixture to boil, cover, remove from heat and set aside for 5 to 7 minutes or until liquid has been absorbed.
Stir gently, sprinkle cheese over surface, cover and set aside for an additional 2 minutes to melt cheese.
Serves 5