• 1 pound lean ground beef (90% lean)• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained• 1 can (14-1/2 ounces) beef broth• 1 tablespoon chili powder• 1/4 teaspoon salt• 1/8 teaspoon garlic powder• 2 cups instant brown rice• 1 medium sweet red pepper, sliced• 1 medium green pepper, sliced• 1 cup shredded Colby-Monterey Jack cheese
Step 1In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain.Step 2Add tomatoes, broth, chili powder, salt, and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat and simmer, covered, until the liquid is absorbed, 8-10 minutes.Step 3Remove from heat and sprinkle with cheese. Let stand, covered, until the cheese is melted.
5 
22