Beef and Pepper Skillet

1 lb. ground beef (90% lean)

1 can diced tomatoes, undrained

7 oz. can green chilies, chopped, undrained

1 can beef broth

1 T. chili powder

1/4 t. salt

1/8 t. garlic powder

2 c. instant white or brown rice

1 medium red pepper, sliced

1 medium green pepper, sliced

1 medium onion, sliced

1 c. colby jack cheese, shredded

cumin, salsa, more cheese, optional

In a large skillet, cook beef until no longer pink. Break into crumbles, drain. Add tomatoes, chilies, broth, chili powder, salt, & garlic powder. Bring to a boil. Stir in rice, peppers, and onion. Reduce heat, simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. 

*May use chicken strips or steak strips instead of ground beef if desired

**May be made in crockpot too. Cook meat first, add all ingredients, except cheese, to lined crockpot. Cook on low for 6 hours. Rice can be cooked in crockpot or cooked separately and served with meat mixture. Serve with tortillas if desired.