Gaucho Casserole - cooking recipe

Ingredients

1 lb lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/4 cup water
1 (1 1/4 ounce) envelope low-sodium taco seasoning
1 teaspoon chili powder
1 1/3 cups uncooked instant rice
2 cups shredded reduced-fat Mexican cheese blend

Preparation

Crumble the beef and mix with onion and pepper in a microwave dish.
Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
Stir in rice.
Transfer to a shallow dish coated with cooking spray.
Cover and let stand for 6-8 minutes or until liquid is absorbed.
Sprinkle with cheese.
Cover and microwave on high for another minute or until cheese is melted.