medium red or green bell pepper, cut into 1/2-inch pieces
1
large clove garlic, crushed
1
Tbsp. chili powder
1/2
tsp. 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.
Serve with grated cheddar cheese and tortilla chips.
