Ingredients

• 1 pound lean ground beef (15% fat)
• 1 medium onion, chopped
• 1 small bell or jalapeño pepper, chopped
• 1 cup rice, uncooked
• 2 cups chopped tomato, fresh or canned, with juice
• 2 cups water
• 1 Tablespoon chili powder (or more to taste)
• 1 Tablespoon oregano
• 1 teaspoon salt
• 1/2 cup (2 ounces) shredded cheddar cheese

Directions

1. Wash hands with soap and water.
2. Brown meat in a large skillet over medium-high heat (350 °F in an electric skillet). Drain fat*.
3. Add onion and peppers and cook for 8 to 10 minutes until vegetables are soft.
4. Add rice, tomato, 2 cups water, and spices. Mix well and bring to a boil.
5. Reduce heat to medium low, cover and simmer for 20 minutes. Add more water if needed.
6. Sprinkle with cheese and serve.
7. Refrigerate leftovers within 2 hours.

Notes:

• Try brown rice and simmer for 10 more minutes.
• If using instant rice, reduce water to 1 cup.
• Try ground turkey in place of beef.
• Try adding cilantro on top for more flavor.
• *Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.