Sort ingredients
robmiller25
QR Code
Listen
Pdf
Add 720g (4 cups) long grain rice, 900g (32oz) beef bone broth, and 10g (2 packets) Sazón to a large rice cooker and cook. Alternatively, cook on the stovetop.
Heat 45g (3 Tbsp) olive oil in a large pot. Cook down 3 diced red bell peppers, 3 diced green bell peppers, and 2 diced yellow onions until softened and browned. Add 1350g (48oz) 96% lean ground beef. Mix in 140g (1 can) tomato paste, 2 Tbsp chipotle chili powder, 1 Tbsp black pepper, 1 Tbsp cumin, and 1 Tbsp coarse salt. Cook around 5 minutes until beef is browned.
Add 425g (15oz) drained black beans, then 450g (16oz) beef bone broth. Mix 8g (1 Tbsp) cornstarch with 15g (1 Tbsp) cold water and stir in. Simmer until thick - let simmer while you make the cheese sauce and the rice finishes.
Blend 450g (~2 cups) 2% cottage cheese, 240g (1 cup) fat-free milk, and 30g (¼ cup) cheddar cheese powder. Add 10 slices reduced-fat American cheese and blend again until you have a thick nacho cheese sauce.
Divide rice into 10 servings, add a spoonful of cheese sauce and chili, then more cheese sauce. Garnish with chopped chives or green onions, and enjoy!