Spanish Rice

by Patricia Holm
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream

1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.

Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.