This “Backwoods Chili Rice Skillet” is one of our favorite campfire recipes. This crowd-pleasing pot of yumminess comes together in a snap!
1 lb. ground beef or turkey
1 cup chopped onion
1 cup chopped green pepper
1 packet chili seasoning mix
2 tsp. salt
1 can (15 oz.) kidney beans, drained
1 can (14.5 oz.) diced tomatoes, undrained
3 cups instant rice
3 cups water
1-2 cups shredded cheddar or Monterey jack cheese
Brown ground beef in a large skillet or Dutch oven. Add onions and green pepper and cook until veggies are soft. Drain fat, if needed. Add seasonings, beans, tomatoes, rice and water. Bring to a boil, cover and simmer for 5-7 minutes until rice is soft. Dish into bowls and sprinkle with cheese. Serves 8-10.
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