Speedy Midwest Chili With Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup long-grain rice
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 lb ground beef
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 14 1/2 ounces diced tomatoes
• 1 cup chicken broth
• 1 cup frozen lima beans
• 2 ounces cheddar cheese, shredded

Recipe

• 1 cook rice as label directs.
• 2 meanwhile, in nonstick 12-inch skillet, heat oil over med-high heat. reserve 1/4 cup chopped onion; add remaining onion to skillet and cook, stirring, until golden, about 3 minutes. stir in garlic; cook 30 seconds.
• 3 stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes. add chili powder, cumin, cinnamon, salt, and ground red pepper; cook, stirring 30 seconds.
• 4 add tomatoes with their juice and broth; heat to boiling. reduce heat to low; simmer 5 minutes. while meat is simmering, cook lima beans as label directs.
• 5 to serve, spoon rice and meat mixture into four bowls. sprinkle with cheddar, lima beans, and remaining 1/4 cup chopped onion.