Ingredient

• 1 pound lean ground beef (90% lean)
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 4 large green peppers, coarsely chopped
• 1 large onion, chopped
• 2 cans (4 ounces each) chopped green chiles
• 3 teaspoons garlic powder
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups uncooked instant rice
• Hot pepper sauce, optional

Direction

1. In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
2. Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.