This is another one of those recipes that Mama used to make for us regularly, only I put my own spin on it. The measurements don't have to be exact - mine never are! Just taste as you go along and adjust accordingly.
Ingredients:
1 lb ground beef, preferably lean
1 T olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 can petite diced tomatoes, seasoned with green chilies
1 cup white rice (uncooked)
1-1/2 cups water
1 T chili powder
Salt & pepper to taste
Shredded Monterey Jack & Cheddar Cheese blend
In a large skillet with a tight-fitting lid, brown the ground beef in the olive oil until all the pink is gone; drain out the fat. Add the onion, pepper and garlic and saute until lightly browned. Add the tomatoes, rice, water, chili powder and about 1/2 tsp. salt and pepper. Bring to a boil; turn the heat down to a simmer and cover. Cook for about 15-20 minutes until the rice is cooked through. If the rice is still a bit soupy, remove the cover and let it simmer on the stove for another 5-10 minutes until some of the liquid is absorbed. Check for seasoning and add some ground red pepper if you want more fire. Now add the cheese and mix in to melt the cheese. Enjoy!
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