Fireside Chili Skillet Supper

Fireside Chili Skillet Supper


  • 2 (425g) tins of chili with beans (15 1/2-oz tins)
  • 1 pouch of ready cooked long grain white rice (2 cups)
  • 1/2 of a small onion, peeled and minced
  • 1/2 of a small green pepper, trimmed and finely chopped
  • Sliced black olives
  • 60g grated cheddar cheese (1/2 cup)


  1. Stir together the chili, rice, onion and green pepper in a deep skillet with a tight fitting lid. Place over medium low heat and cover tightly.  Stir occasionally and cook for about 20 minutes until heated through and bubbly.  Sprinkle with the cheese and olives and continue to cook until the cheese melts.  Serve hot.

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