Chili & Rice Bake

 4 cups UNCLE BEN'S® Original Converted® Brand Rice,
6 lbs. ground beef lean
4 cups onions, coarsely diced
4 cups  green bell pepper, seeded and cut into large dice
  100 fl. oz. (2  cans) canned tomatoes, diced
 100 fl. oz.  kidney beans, canned, rinsed and drained
4 cups beef stock
1/2 c.  chili powder
1 Tbsp. cumin, ground
salt and pepper to taste
6 c. cheddar cheese, shredded

Sauté beef, onion and peppers in a large sauce pan/stock pot
 until onions are translucent and beef is no longer pink. Drain excess fat.
Add tomatoes, beans, beef stock, seasonings and Uncle Ben's® Converted®
Brand Rice. Bring to a boil over MEDIUM-HIGH heat, stirring frequently.
Reduce heat and allow to simmer for 15 minutes. Remove from heat, cool
and spoon into individual oven proof dishes.
Sprinkle with cheese and hold in the service refrigerator.
To serve: Re-heat chili in a 200ºC (400ºF) for 10 - 15 minutes -
   OR - re-heat in the microwave for 2-3 minutes and brown the
 top under the salamander (broiler).
 

Hint:  A vegetarian version of this dish can be made with a
variety of canned beans and added seasonings such as
garlic, smoke flavour and cilantro. Frozen corn niblets
and diced red pepper can be added for extra colour.

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