Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped1 medium green pepper, chopped1 jalapeno pepper, seeded and finely chopped1-1/2 cups uncooked instant rice1 can (14-1/2 ounces) diced tomatoes with mild green chiles1-1/2 cups beef broth1 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded Mexican cheese blend
Preparation
In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain.
Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
