The Stuff You Need:
1 pound ground Beef
1 large Onion, diced
1 small Yellow Summer Squash, cut in 1/2″ slices
1 small Zucchini, cut in 1/2″ slices
1/2 Bell Pepper, diced
2 large cloves Garlic, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup Tomatoes, chopped – fresh or canned
Salt & Pepper, to taste
Mild Banana Peppers, for garnish
1 cup Rice
2 cups water
1 Tablespoon Butter
Here's How It's Done:
- Brown the ground beef in a 3 quart sauce pan over medium high heat, stir frequently to prevent sticking to the pot. If your beef is extra lean, you can add a little cooking oil.*
- Add the onions, bell pepper, chili powder and cumin when the beef is still a little pink.
- After the onions and bell peppers have softened, add the garlic, summer squash and zucchini.
- Stir to combine, add some salt & pepper, then turn down the heat to medium low, cover and allow to simmer for about 20 minutes.
- Start your rice: In a separate sauce pan, add 2 cups water, a pinch of salt and one Tablespoon of butter. Bring to a boil over high heat. Measure out 1 cup of long grain rice. When water comes to a boil, stir in the rice, cover and turn down heat to low. Set a timer for 15 minutes.
- After the ground beef and vegetables have cooked for 20 minutes, add the tomatoes.
- When the rice is done, scoop about one cup into the bottom of a bowl, then scoop the beef and squash mixture over that. Garnish with banana peppers and enjoy!
Notes:
*Try My Blue Kitchen Ancho or Tomato flavored oil for an extra boost of flavor.
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