1/2 c. minced onion
1/2 green pepper, cut in strips
2 tbsp. butter
1 can (15 oz.) chili with beans
1 can (14 1/2 oz.) whole tomatoes
1 c. water
1 pkg. taco seasoning mix
1 1/2 c. dry minute rice

Cook and stir onion and pepper in hot butter until tender but not browned, about 2 minutes. Add remaining ingredients except rice. Bring to a full boil, breaking up tomatoes with spoon. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.