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Ingredients
½ white onion, chopped
2 green peppers, chopped
2 garlic cloves, minced
2 cups beef broth
2 tablespoons of tomato paste
14 ounce can small diced tomatoes
¾ cup long-grain white rice
1 pound lean ground beef
Salt and pepper to taste
1 ½ cups Monterey Jack cheese
Instructions
Brown the ground beef in a large skillet, drain the fat from the pan
Add the peppers and garlic, cook for another 3 minutes
Stir in the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, mixing well
Bring to a boil for one minute, reduce heat to simmer
Simmer covered for 18 to 20 minutes, until the rice is tender
Fluff the dish with a fork, cover with grated cheese and put the lid back on, turn off the heat
Once the cheese has melted, serve and enjoy!
Nutrition Information:
YIELD: 4 SERVING: 1
Amount per serving: CALORIES: 343 | TOTAL FAT: 14g | SATURATED FATS: 7g | TRANS FAT: 0g | CHOLESTEROL: 70mg | SODIUM: 710mg | CARBOHYDRATES: 28g | FIBER: 3g | SUGAR: 5g | PROTEIN: 26 | Vitamin A: 378 IU | Vitamin C: 38mg | Calcium: 233mg | Iron: 3mg
Frequently Asked Questions:
What can I do if my rice is not completely cooked after 20 minutes?
If the rice is not fully cooked after 20 minutes, you can add a little more broth and continue to simmer until tender. Be sure to keep the pan covered to allow the rice to steam.
How to make this dish vegetarian?
To make this dish vegetarian, you can replace the ground beef with a plant-based meat substitute or a mix of beans and lentils. Replace beef broth with vegetable broth.
