Twenty-Minute Chili

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 pound ground turkey breast
• 1 tablespoon chili powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 1 (5.5-ounce) can tomato juice
• 1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese

Preparation

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.