1 lb. ground beef (80% lean)
1 medium green bell pepper, diced
1 can (15-16 oz.) kidney beans, rinsed and drained
1 package (5.4- 6.8 oz.) Santa Fe or Mexican rice mix
1 medium tomato, seeded and diced
salt and pepper

Heat large nonstick over medium heat until hot. Add ground beef and bell pepper; cook 8-10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return to skillet.

Stir in beans, rice mix and water, omitting oil or margarine indicated in package directions or until rice is tender. Remove from heat; let stand according to package directions. Top with tomato; season with salt and pepper, as desired.