Mexican rice with cheddar

1 tbsp (15 ml) butter
2 garlic cloves, chopped
1 large onion, chopped
1 lb (450 g) lean ground beef
1 green pepper, diced
1/2 tsp (2.5 ml) ground cumin
1 tsp (5 ml) chilli powder
19 oz (540 ml) can of red kidney beans, rinsed and drained
1 cup (250 ml) long-grain rice
1 1/2 cups (375 ml) corn kernels
1 1/2 cups (375 ml) homemade salsa or
store-bought
1/2 cup (125 ml) water
2 cups (500 ml) Canadian Cheddar, grated

In a large saucepan, sauté garlic, onion, green pepper and beef in melted butter.

Add spices and sauté for 2 minutes.

Stir in red kidney beans and rice and cook for 3 minutes.

Add the corn, salsa and water.

Bring to a boil and simmer over low heat for about 20 to 25 minutes.

Serve in bowls and garnish with Canadian cheddar.

Serving Size: Makes 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LKLANDRY.