Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati Brown Rice
- 1 tbsp olive oil
- 1 lb ground beef
- 1 chopped red bell pepper
- 1 chopped poblano pepper
- 1 chopped onion
- 1 stalk chopped celery
- 2 cloves garlic, minced
- 4 cups less-sodium beef broth
- 1 (15 ounce) can no-salt-added red kidney beans, rinsed and drained
- 3 tbsp tomato paste
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp finely chopped canned chipotle chile peppers in adobo sauce
- salt & pepper to taste
- Garnish: shredded Cheddar cheese
Step 1
- Prep the veggies. Add half of the salt & pepper and combine with the ground beef.
Step 2
- In a big pot, heat some oil on medium-high heat. Add the ground beef, red bell pepper, poblano pepper, onion, celery, and garlic. Cook until the ground beef turns brown. Use a wooden spoon to break it into smaller pieces as it cooks. If needed, you can drain excess fat.
- Now, mix in the broth, kidney beans, brown basmati rice, tomato paste, brown sugar, chili powder, and chile peppers in the same pot with the meat.
Step 3
- Bring it to a boil, then reduce the heat. Cover it and let it simmer for 30-45 minutes until it’s the thickness you like.
Step 4
- Garnish with Cheddar cheese and enjoy!