Description
The easiest weeknight meal that you will make again and again. Bonus, it’s also gluten-free!
Ingredients
Scale
- 1 pound of ground beef (we use more!)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1½ tablespoons cumin
- 1 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 (8 oz) can of tomato sauce
- 1 (10 oz) can of Rotel tomatoes (or diced tomatoes if you can’t find Rotel)
- 4 cups of cooked and ready to eat rice (we Trader Joe’s frozen jasmine rice)
- 1½ cups of frozen or fresh corn
- 1 cup of shredded Cheddar cheese
- chopped cilantro to garnish, optional
Instructions
- In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO.
- Once browned and crumbly, add in a big pinch of both salt and pepper followed by your cumin and garlic powder.
- Next, stir in your Worcestershire sauce followed by your chopped bell peppers, onion, tomato sauce and Rotel.
- Reduce the heat to medium-low and stir everything together and allow to simmer about 5-8 minutes.
- Stir your cooked and ready to eat rice right inside the skillet along with your corn.
- Next, sprinkle your cheese across the top and give it just a minute to begin to melt.
- Remove from heat and sprinkle with cilantro before serving.
Notes
If you’re making this for a larger family, add in more of what you love and taste as it simmers. You don’t necessarily have to double the entire recipe unless you want to. Add in other veggies you have on hand as well!