Chili Cheese Rice Bowls

Ingredients (raw weights)

• 720 g white rice, long grain, dry (uncooked)
• 900 g beef broth/stock, as sold
• 10 g sazón, dry
• 45 g olive oil, as sold
• 450 g bell pepper, raw
• 450 g bell pepper, raw
• 300 g onion, raw
• 1350 g ground beef 95/5, raw
• 140 g tomato paste, canned
• 14 g chipotle chili powder, dry
• 6.9 g black pepper, dry
• 6 g cumin, dry
• 18 g salt, dry
• 425 g black beans, canned, drained
• 450 g beef broth/stock, as sold
• 15 g cornstarch, dry
• 15 g water, as sold
• 450 g cottage cheese, 1% low fat, as sold
• 240 g milk, 1% low fat, as sold
• 30 g cheddar/colby cheese, low fat shredded, as sold
• 170 g cheese slices, light, as sold

Steps

1. Add rice, beef bone broth and Sazón to a large rice cooker and cook. Alternatively, cook on the stovetop.
2. Heat olive oil in a large pot. Add peppers and onions and cook until softened and browned. Push to the side, add beef and brown. Mix in tomato paste and seasonings and cook about 5 minutes, until beef is cooked through.
3. Add black beans, then beef bone broth and cornstarch slurry (corn starch mixed with cold water). Simmer until completely thickened. I usually simmer while I prep the cheese sauce and while the rice finishes cooking.
4. Blend cottage cheese, milk and cheddar powder until completely liquified. Add American cheese and blend again until smooth and creamy.
5. Divide rice between 10 bowls. Add a spoonful of cheese sauce, chili, then more cheese sauce over the top. Garnish with chives or green onions, and enjoy!
6. These store frozen and reheat VERY well. My favorite method is to place in the microwave straight from frozen for 5-6 minutes, covered, then letting it sit for another 5-6 minutes covered to finish. This allows the food to gently finish coming up to heat and creates the best texture.