Directions
- 1Chop the jalapeños and remove the seeds, then place them into a bowl.
- 2Add two cups of rice.
- 3Place a pot over medium-high heat.
- 4Add two pounds of ground beef to the pot, spread it across the bottom, and let it develop a nice crust without touching it.
- 5Once the meat starts to brown at the bottom, flip it over and chop it up.
- 6Use a paper towel to drain all the excess fat from the ground beef.
- 7Add peppers and onions to the pot.
- 8After 4 to 5 minutes of cooking the veggies, add garlic and cook until fragrant.
- 9Add about three tablespoons of tomato paste.
- 10Season with nature seasoning, smoked paprika, Italian seasoning, and about a quarter teaspoon of everything Italian seasoning.
- 11Mix everything together.
- 12Add fire roasted tomatoes and two cups of rinsed rice, then mix.
- 13Pour in four cups of beef broth.
- 14Allow the mixture to come to a gentle boil.
- 15Put the lid on and reduce the heat to low.
- 16Allow it to cook for 18 to 20 minutes until the rice is fully done.
- 17Once the timer goes off, cut the heat.
- 18Let the rice sit and steam for 5 to 10 minutes.
- 19Add freshly shredded cheese on top.
- 20Put the lid back on until the cheese completely melts.
- 21Garnish with fresh parsley on top.
Ingredients
- 2 lbs ground beef
- jalapeños, chopped
- 2 cups rice, rinsed off
- peppers
- onions
- garlic
- 3 tbsp tomato paste
- nature seasoning
- smoked paprika
- Italian seasoning
- 0.25 tsp everything Italian seasoning
- fire roasted tomatoes
- 4 cups beef broth
- freshly shredded cheese
- fresh parsley to garnish
Equipment
potbowlpaper towellid
Tips
- Let the ground beef develop a nice crust before flipping and chopping.
- Drain excess fat from the ground beef.
- Let the rice steam for 5 to 10 minutes after cooking.
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