Beef + Pepper Rice Bowls with Cheese

- Dairy Free
- Gluten Free
Why we love it:
Ingredients
- 1 cup Basmati Rice (White)
- 11⁄4 cups Water
- 11⁄4 teaspoons Kosher Salt (divided)
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 1 Yellow Onion (small)
- 2 cups Bell Pepper (Orange, Yellow or Red)
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 1 pound Ground Beef
- 2 cloves Garlic (minced)
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1⁄4 teaspoon Cayenne Pepper (optional)
- 1 15-ounce can Diced Tomatoes
- 4 ounces Monterey Jack Cheese (or pepper jack, shredded)
- 1 cup Cilantro (chopped)
Cooking Instructions
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1. RICE
Place the rice, water and ½ teaspoon of salt in a small pot. Bring to a boil and stir well, then turn down to low and tightly cover. Simmer on low for 16 minutes. Turn off the heat and let it sit until serving time.
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2. ONIONS + PEPPERS
Heat 1 Tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes, then add bell peppers, season with a pinch of salt and pepper (reserving some) and sauté until softened, about 5 minutes.
Transfer pepper mixture to a plate.
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3. BEEF
Heat remaining Tablespoon of olive oil in skillet over medium-high heat. Add in beef and break up with a wooden spoon, season with the rest of the salt and pepper. Continue to cook and break up beef, about 2 minutes more, until almost fully cooked through, then add garlic, chili powder, cumin and cayenne.
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4. TOMATOES
Cook beef through then stir in tomatoes and pepper mixture and warm through, about 1 minute
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5. SERVING
Plate a scoop of rice, top with some of the cheese, and spoon the beef and pepper mixture over top. Garnish with more cheese and cilantro.
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