Crumble the ground beef into an ungreased 2-1/2-qt. microwave-safe dish.

Add chopped onion and green pepper.

Cover the dish.

Microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes.

Drain excess fat.

Stir in the rinsed and drained kidney beans, diced tomatoes, tomato sauce, water, taco seasoning, and chili powder.

Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes.

Stir in the uncooked instant rice.

Transfer the mixture to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray.

Cover and let stand for 6-8 minutes or until liquid is absorbed.

Sprinkle with shredded reduced-fat Mexican cheese blend.

Cover and microwave on high for another minute or until cheese is melted.