1 pound lean ground beef – see note
1 tablespoon oil
3 bell pepper – diced, any color
1 jalapeno – seeds and stem removed, finely chopped
1 cup tomato sauce
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup beef broth
3 cups prepared Spanish style rice – 2 packets of Spanish style minute-rice works great
1 cup shredded fiesta blend cheese – or Monterey Jack cheese
cilantro and green onions for garnish – optional
In a large skillet over medium-high heat, add oil, ground beef, diced bell peppers, and chopped jalapeno.
Cook for 6-8 minutes, stirring and using a spatula or spoon to break up the ground beef, until meat is completely browned and peppers are becoming tender.
Stir in tomato sauce, salt, cumin, chili powder, onion powder, garlic powder, and beef broth.
Reduce heat to medium-low and simmer for 5-10 minutes til reduced and thickened.
Stir in rice. Top with shredded cheese. Cover for 2-3 minutes until cheese is melted.
Garnish with cilantro and green onions if desired and serve.