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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Instead of roasting the red peppers, I just cut them up and put them in the microwave for about two minutes. Ingredients:
1 lb lean ground beef |
1 tablespoon vegetable oil |
2 garlic cloves |
1 medium yellow onion, chopped (about 1 cup) |
1 cup instant rice |
1 teaspoon turmeric |
2 cups reduced-sodium beef broth |
1 large roasted red pepper, cut into thin strips |
1/4 cup chopped green onion |
1/4 cup chopped fresh cilantro |
1/4 cup pimiento-stuffed green olives |
2 tablespoons seeded and chopped jalapeno peppers |
1/8 teaspoon black pepper |
Directions:
1. In a large skillet, cook ground beef over medium heat, stirring occasionally, until browned, about 10 minutes.
2. Drain off fat.
3. Transfer beef to a paper towel lined plate and cover with foil to keep warm. Wipe skillet clean.
4. In same skillet, heat oil. Add garlic and yellow onion. Cook, stirring until tender, about 5 minutes. Stir in rice, and turmeric. Cook stirring for 2 minutes. Add broth, Reduce heat to low, cover and simmer until rice is tender, about 10 minutes.
5. Return beef to skillet, stir in roasted red pepper, green onions, cilantro, olives, jalapeno pepper, and black pepper. Cook, uncovered, stirring frequently, until heated through, about 5 minutes. Spoon rice mixture onto a serving platter. Serve immediately.
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