1 pound lean ground beef
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
3 cups cooked rice, cooled
1 cup frozen peas, defrosted
3/4 cup prepared salsa
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.
Serves 4.
Serve with grated cheddar cheese and tortilla chips.