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Chili con Carne on Rice

1 pound lean ground beef
1 cup chopped onion
1 (7 1/2-ounce) can whole tomatoes
1 (8-ouncez) can tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 cup cooked or canned kidney beans
4 cups hot cooked rice

1. Cook beef and onion in large saucepan until meat loses its pink color, stirring frequently to crumble meat. Add tomatoes, tomato sauce, chili powder, salt, garlic powder, oregano, pepper and cumin. Bring to a boil; stir well. Reduce heat, cover, and simmer 45 minutes.
2. Add beans; cook 20 minutes, stirring occasionally.
3. Serve over hot rice.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.