Rice with Red Kidney Bean Chili
⅔ cup converted white rice
1 ¾ cups water
½ pounds ground beef
⅔ cup chopped onion
1 can (28 ounces ) chopped tomatoes, undrained
1 can (16 ounces) red kidney beans, undrained
8 ounces tomato sauce
1 packet taco seasoning mix
2 tsp Wood’s Vermont Smoked Maple Syrup or Rum Barrel Aged Maple Syrup per 1 cup serving.
In a medium saucepan, bring 1 ¾ cup of water to a boil. Add 1 tablespoon olive oil. Then add the rice. Reduce heat and let simmer for 20 minutes. Stir occasionally.
While the rice is cooking, brown ground beef with chopped onion. Drain off any fat.
After rice is cooked add the remaining ingredients together. Stir and mix well.
Add 2 teaspoons Smoked Maple Syrup or 2 tsps of Rum Barrel Aged Maple Syrup per 1 cup serving.