Elements
½ white onion, chopped
2 inexperienced 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 lengthy grain rice
1 pound lean floor beef
Salt and pepper to style
1 ½ cup Monterey Jack cheese
Directions
Brown the bottom beef in a big skillet, drain the grease from the pan
Add within the peppers and the garlic, cook dinner for an extra 3 minutes
Stir within the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, stir effectively
Convey to a boil for one minute, scale back warmth to a simmer
Simmer, lined for 18 to twenty minutes, till the rice is tender
Fluff the dish with a fork, prime with the shredded cheese and return the duvet, flip off the warmth
As soon as the cheese has melted, serve and luxuriate in!
Diet Data:
YIELD: 4 SERVING SIZE: 1
Quantity 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
Ceaselessly Requested Questions:
What can I do if my rice isn’t totally cooked after 20 minutes?
If the rice isn’t totally cooked after 20 minutes, you’ll be able to add a bit extra broth and proceed to simmer it till it’s tender. Be sure to maintain the skillet lined to permit the rice to steam.
How can I make this dish vegetarian?
To make this dish vegetarian, you’ll be able to exchange the bottom beef with a plant-based meat substitute or a combination of beans and lentils. Exchange the meat broth with vegetable broth.
