½ white onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
14 ounce can of petite diced tomatoes
¾ cup white long grain rice
1 pound lean ground beef
Salt and pepper to taste
1 ½ cup Monterey Jack cheese
Brown the ground beef in a large skillet, drain the grease from the pan
Add in the peppers and the garlic, cook for an additional 3 minutes
Stir in the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, stir well
Bring to a boil for one minute, reduce heat to a simmer
Simmer, covered for 18 to 20 minutes, until the rice is tender
Fluff the dish with a fork, top with the shredded cheese and return the cover, turn off the heat
Once the cheese has melted, serve and enjoy!
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 343 | TOTAL FAT: 14g | SATURATED FAT: 7g | TRANS FAT: 0g | CHOLESTEROL: 70mg | SODIUM: 710mg | CARBOHYDRATES: 28g | FIBER: 3g | SUGAR: 5g | PROTEIN: 26 | Vitamin A: 378IU | Vitamin C: 38mg | Calcium: 233mg | Iron: 3mg
Frequently Asked Questions:
What can I do if my rice isn’t fully cooked after 20 minutes?
If the rice isn’t fully cooked after 20 minutes, you can add a bit more broth and continue to simmer it until it’s tender. Make sure to keep the skillet covered to allow the rice to steam.
How can I make this dish vegetarian?
To make this dish vegetarian, you can replace the ground beef with a plant-based meat substitute or a mixture of beans and lentils. Replace the beef broth with vegetable broth.