1 lbs. Meat or chicken cubed
1 cup Rice
¼ onion chopped
¼ pepper chopped (any Variety…)
1 pinch Cilantro, chopped
½ Tbs. Cumin
½ Tbs. Paprika
½ Tbs. Chili Powder
¼ tsp Onion Powder
28 oz Can Diced Tomatoes, Any variety.
2 Cups of water or broth
4 medium Green Peppers (or colored)
3 oz. hard Cheddar or Velveeta
3 oz. Muenster or
Preheat Oven 350 ˚.
Cut the tops off of each pepper and discard insides and all seeds. Keep tops. Place peppers in a large Casserole dish.
In a large nonstick or heavy bottom deep skillet, brown beef or chicken cubes, drain, add rice and chopped veggies. Stir constantly and cook for about 2 minutes. Add seasonings, tomatoes and water… bring to a boil, Reduce heat, cover. Simmer for 20-30 minutes until rice is fluffy.
Use chicken stock or broth instead of water, for a slow cooked flavor. Use your crock pot and add cheese last or on top of personal dishes or chop Peppers coarsely and add a cup more water or broth for a Pepper Soup, this is great with Deep Fried Flour Tortillas. For spicier flavor, add a ½ Tbs. of Red Pepper flakes, or a chopped Jalapeño or Serrano Pepper.