Chili Cheese Rice Bowls
Serves 10
Directions
- 1Add rice, beef bone broth and Sazón to a large rice cooker and cook.
- 2Heat olive oil in a large pot. Add peppers and onions and cook until softened and browned.
- 3Push the pepper-onion mixture to the side, add beef and brown.
- 4Mix in tomato paste and seasonings and cook about 5 minutes, until beef is cooked through.
- 5Add black beans, then beef bone broth and cornstarch slurry. Simmer until completely thickened.
- 6Blend cottage cheese, milk and cheddar powder until completely liquified. Add American cheese and blend again until smooth and creamy.
- 7Divide rice between 10 bowls. Add a spoonful of cheese sauce, chili, then more cheese sauce over the top. Garnish with chives or green onions.
Ingredients
- 720 g long grain rice
- 900 g beef bone broth
- 10 g Sazón
- 45 g olive oil
- 3 whole red bell pepper, diced
- 3 whole green bell pepper, diced
- 2 whole yellow onion, diced
- 1350 g 96% ground beef
- 140 g tomato paste
- 2 tbsp chipotle chili powder
- 1 tbsp black pepper
- 1 tbsp cumin
- 1 tbsp coarse salt
- 425 g black beans, drained
- 450 g beef bone broth
- 1 tbsp cornstarch
- 1 tbsp cold water
- 450 g 2% cottage cheese
- 240 g fat-free milk
- 30 g cheddar cheese powder
- 10 slice reduced-fat American cheese
- chives (optional)
- green onions (optional)
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