Cowboy Beans And Rice

• 1 lb. lean ground chuck
• 1/2 c. chopped onion
• 1 c. long grain rice (uncooked)
• 3/4 c. plus 2 Tbsp. water
• 3/4 tsp. chili powder
• 1/2 tsp. salt
• 1 (15 oz.) can pinto beans, drained
• 1 (11 1/2 oz.) can no salt added tomato juice
• 1 (4 oz.) can chopped green chilies (undrained)
• vegetable cooking spray

1. In a large nonstick pan over medium heat, cook beef and onion until beef is brown.
2. Drain meat mixture in a colander; pat dry with paper towels.
3. Combine meat mixture, rice and the next 6 ingredients; stir well.
4. Pour mixture into a 3-quart casserole coated with cooking spray.
5. Cover and bake at 350u0b0 for 50 minutes. Stir; cover and bake an additional 30 minutes, or until rice is tender.
6. Yields 7 servings.
7. (Serving size is 1 cup.)

lean ground chuck, onion, long grain rice, water, chili powder, salt, pinto beans, salt, green chilies, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920077 (may not work)