Speedy Midwest Chili With Rice

1. 1

   Cook rice as label directs.

2. 2

   Meanwhile, in nonstick 12-inch skillet, heat oil over med-high heat.

3. 3

   Reserve 1/4 cup chopped onion; add remaining onion to skillet and cook, stirring, until golden, about 3 minutes.

4. 4

   Stir in garlic; cook 30 seconds.

5. 5

   Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes.

6. 6

   Add chili powder, cumin, cinnamon, salt, and ground red pepper; cook, stirring 30 seconds.

7. 7

   Add tomatoes with their juice and broth; heat to boiling.

8. 8

   Reduce heat to low; simmer 5 minutes.

9. 9

   While meat is simmering, cook lima beans as label directs.

10. 10

    To serve, spoon rice and meat mixture into four bowls.

11. 11

    Sprinkle with cheddar, lima beans, and remaining 1/4 cup chopped onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.