Ingredients :
- 1 lb Ground beef, lean
- 4 Peppers, I used red, yellow, orange and green
- 2 clove garlic, minced
- 1 tsp Basil, dried
- 1 tsp Oregano
- 14 1/2 oz Petite diced tomatoes
- 1 Yellow onion, medium size
- 1 Cube chicken boullion
- 14 1/2 oz Chicken broth, reduced sodium
- 8 oz Tomato sauce
- 2 tbsp Worcestershire sauce
- 1 cup Rice, I used jasmine because that's what I had.
- 2 tbsp Olive oil
- 1 1/2 cup Shredded cheddar cheese
- 1 tbsp Chili powder
Method :
- Heat oil in large skillet. Once oil is hot add ground beef and cook until browned.
- Add onions, peppers and beef. Cook until peppers are tender and onions are translucent.
- Drain excess grease if necessary.
- Add diced tomatoes (with juices), chili powder, broth, tomato sauce, bouillon, Worcestershire sauce, basil and oregano. Bring to boil.
- Once mixture is boiling. Stir in rice and allow to return to boil. Once boiling again, cover tightly and reduce heat. Allow to simmer for at least 25 minutes.
- Stir mixture, add cheese and cover again.
- Wait for cheese to get melty and enjoy!
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