Ingredients
1 pound lean ground beef (90% lean)1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 can (14-1/2 ounces) beef broth1 tablespoon chili powder1/4 teaspoon salt1/8 teaspoon garlic powder2 cups instant brown rice1 medium sweet red pepper, sliced1 medium green pepper, sliced1 cup shredded Colby-Monterey Jack cheese
Preparation
In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain.
Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
