Ingredients
½ kg lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can diced tomatoes with mild green chilies
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend
Method of Preparation
In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain.
Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
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