miraculously all my kids ate this with no complaints!
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 (14.5-ounce) cans diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 cup rice
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup shredded Wisconsin cheddar cheese
- 1/2 cup shredded Wisconsin Monterey Jack cheese
- Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in bell peppers until tender, about 3-4 minutes
- Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
- Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
- Serve immediately.
