Directions
- 1Chop two bell peppers and one onion.
- 2Brown one pound of ground beef in a cast iron pot.
- 3Add the chopped onions and bell peppers to the browned ground beef and cook until tender.
- 4Add one tablespoon of minced garlic.
- 5Season with salt, bay leaf, oregano, garlic powder, onion powder, and Italian seasoning.
- 6In an Instant Pot, add two cups of cooked rice and two cups of broth. Cook on manual for three minutes.
- 7Allow the rice to naturally release for ten minutes.
- 8Add two to three cups of beef broth, one can of rotel, and one can of tomato sauce to the ground beef mixture.
- 9Stir well, cover, and simmer while the rice finishes cooking.
- 10Once the rice is done, add it to the soup. Add more beef broth if needed.
- 11Serve in bowls and top with shredded Monterey Jack cheese.
Ingredients
- 1 pound ground beef
- 2 bell pepper
- 1 onion
- 1 tablespoon minced garlic
- 0 salt
- 0 bay leaf
- 0 oregano
- 0 garlic powder
- 0 onion powder
- 0 italian seasoning
- 2 cups cooked rice
- 2 cups broth
- 2 cups beef broth
- 1 can rotel
- 1 can tomato sauce
- 0 shredded monterey jack cheese
Equipment
knifecutting boardcast iron potwooden spooninstant pot
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