Categories: Mexican

Ingredients

• 1 lb. ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 1 tbsp. chili powder
• 1 tsp cumin
• 15 oz. can pinto beans, rinsed and drained
• 10 oz. package frozen steam-in bag brown rice, unthawed
• 1 cup beef broth
• 1 cup shredded cheddar, plus more for garnish
• 1/2 cup sour cream
• 1/2 avocado, chopped
• Chopped cilantro and crushed red pepper, for garnish

Directions

1. Stir beef, onion, and bell pepper into a large skillet over medium-high heat. Cook, stirring and breaking up lumps, until beef is browned and onion is translucent, about 5 minutes.

2. Stir in chili powder, cumin, beans, rice and broth; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until liquid is mostly evaporated, about 5 minutes.

3. Remove skillet from heat and stir in cheese until melted. Serve topped with sour cream and avocado. Garnish with cilantro and red pepper.

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