Arroz à espanhola com carne moída

Ingredientes

• 1 pound ground beef (extra lean)
• 1 large onion (chopped)
• 1 medium red bell pepper (chopped)
• 1 medium green bell pepper (chopped)
• 3 cloves garlic (minced)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1 teaspoon cumin (ground)
• 1 tablespoon chili powder
• 3 tablespoon tomato paste
• 1 cup white rice (uncooked, such as Jasmine or Basmati)
• 15.4 ounce diced tomatoes (1 can)
• 2 cups chicken broth (low sodium)
• 1/2 cup Monterey Jack cheese (shredded)

Modo de preparo

1. 1

   Cook beef: Add the ground beef to a large skillet and cook until it's no longer pink, breaking it up as you go along, about 6 to 8 minutes.

2. 2

   Add veggies: Add the onion, bell peppers, garlic and cook another 5 minutes until the onion has softened and is translucent.

3. 3

   Stir in spices: Add the salt, pepper, cumin, chili powder, tomato paste and stir everything together.

4. 4

   Add rice, tomatoes and broth: Stir in the rice, diced tomatoes and chicken broth. Bring to a boil then reduce heat.

5. 5

   Cook: Cover the skillet with a lid and simmer for 20 minutes, stirring occasionally, to avoid the rice from sticking. When the rice is cooked there should still be a bit of liquid left in the skillet. This will get absorbed by the rice as it cools down.

6. 6

   Taste and serve: Taste for seasoning and adjust as necessary. Top with cheese if desired and serve.