In a large skillet, cook and stir ground beef, chopped green pepper, and chili seasoning over medium heat until the meat is browned.

Drain any excess grease from the skillet.

Stir in water, kidney beans (undrained), and tomato sauce.

Bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for 10 minutes, stirring occasionally to prevent sticking.

Stir in the drained whole kernel corn.

Return the mixture to a boil.

Stir in the uncooked Minute rice.

Cover the skillet tightly.

Remove the skillet from the heat.

Let the chili stand, covered, for 5 minutes to allow the rice to cook through.

Stir the chili to ensure the rice is evenly distributed.

Serve the chili topped with shredded cheddar cheese.