1 1/2 lb. ground beef or 6 boneless chicken breasts, cut into bite-size pieces
1 pkg. beef or chicken flavor Rice-A-Roni
2 tbsp. butter
1 medium yellow onion, chopped or 1/2 bunch green onions, chopped
1 green bell pepper (or red, yellow or orange bell pepper) chopped (red, yellow and orange bell peppers are lower in acid)
1 (14 1/2 oz.) can tomatoes, cut up (stewed or diced tomatoes with green chilies may be substituted)
1 1/2 tsp. chili powder or 1 1/2 tsp. cumin can be substituted
2 c. hot water
5 oz. grated Cheddar cheese

In a 3-quart saucepan, brown the beef (or chicken) until done. Drain off fat. Add the butter with the Rice-A-Roni and onion to the meat and brown the Rice-A-Roni. Slowly add the hot water, pepper, tomatoes and chili powder (or cumin). Heat to boiling; reduce heat. Cover and simmer until liquid is absorbed and rice is tender, about 15 to 20 minutes. Sprinkle top with grated cheese and allow cheese to melt.