Total time: about an hour, depending on how long your rice takes
- 1/2 cup uncooked brown rice
- 1 tsp beef soup base (or 1 beef bouillon cube or chicken or skip it)
- 1 tbsp olive oil
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 pound 90% lean ground beef
- 1 can (the normal size) black beans, drained
- 1 can diced tomatoes
- 1 Tbsp chili powder
- 1 tsp Mexican oregano
- 1 tsp cumin
- 3 red/orange/yellow bell peppers, rough chopped
- 1 cup shredded cheese (I used a Mexican blend)
- Salt and pepper
- Cook rice according to package directions, adding the beef soup base to the cooking liquid as you first bring it to a boil.
- Heat oven to 425.
- In a large (10-12" minimum) skillet over medium-high heat, heat olive oil until it shimmers. Add onion and cook until translucent. Add garlic, and cook about 1 more minute.
- Add ground beef to the onion and garlic, and brown.
- Add chili powder, oregano, and cumin to the beef mixture and heat for 1-2 minutes to help bring out the flavors
- Stir in black beans, canned tomatoes, and rice. Cook just until warmed, 1-5 minutes. Taste and add salt & pepper if needed
- Pour beef mixture into a 9x13 pan. Top with chopped bell peppers, and sprinkle with cheese.
- Cover the pan with foil, and bake about 20 minute until heated through.
- Remove the foil and cook 5-10 minutes longer until the cheese is hot and bubbly.
- Cool, and enjoy!
Feel free to play with seasonings, adding more heat with red pepper flakes, chipotle, hot sauce, etc. Or try ground turkey instead of the beef, or use leftover rice instead of making it fresh to cut the time down by 20-30 minutes. This could also be made ahead and refridgerated or frozen, just adjust your baking time accordingly.