1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 cups instant brown rice
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 cup shredded Colby-Monterey Jack cheese
1. In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6 to 8 minutes, breaking into crumbles; drain.
2. Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8 to 10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.