Quick Cheesy Chili and Rice Skillet


1 lb lean ground beef
1 can (15 ounces) chili with beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2 cups instant White Rice, uncooked
½ lb Velveeta cheese, cut up


Brown meat in large pot on medium-high heat; drain. Add chili, tomatoes and water to skillet; stir. Bring to boil. 3. Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes. Stir until cheese is melted and serve hot.

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