Wait til you try this simple, delicious, whole-family-loves-it dinner recipe - you’re going to thank me! Ha! I discovered this 30-minute treasure while “trying out” a dinner-in-a-box service that was the best one I’ve tried yet. (But I just find I can’t continue those services due to my incessant need to re-invent every recipe I try!)
So here is the Coach Bess - re-invented version of this one-pot dinner that the whole family loves!
How to Make Beef and Poblano Rice
Ingredients
2 poblano peppers
1 lb lean ground beef (90/10 and grass fed, preferably)
1 1/2 cups basmati rice (can use brown basmati - will just be a different texture)
2 1/2 cups water (or beef broth if you want more flavor)
1 Tbsp seasoning (I used hamburger seasoning mix that has chili powder, garlic and onion powder in it)
1/3 cup sour cream
2-3 green onions, diced finely
olive or avocado oil
kosher salt, black pepper
Instructions
Preheat the oven to 425 degrees and make sure the rack is centered in the oven. Have a large dutch oven or cast iron pan ready to use, because you will first prepare this dish on stove top, then put the pan directly into the oven to finish it.
Halve the poblanos, remove seeds and ribs, and dice into 1/2 inch squares or so. Heat 2 Tbsp avocado or olive oil over medium-high heat in the pan. Add in the poblano pieces, and let them saute, stirring only a couple times, for about 5 minutes or until tender.
Add in the ground beef and cook for 5 minutes or so, or until fully browned. Scrape to the side of the pan.
Add the dry rice and the Tbsp spice, and “toast” it over the heat for about 2 minutes, only stirring once or twice. Stir together with the ground beef and peppers mixture and toast for another minute.
Stir in the water or broth, and bring the entire mixture to a quick boil over high heat. Once boiling, carefully remove from stove top heat and place entire pan of mixture into the pre-heated oven. Place lid on it, and bake for about 17 minutes, or until all the water or broth is absorbed.
While the rice dish is baking, stir together a couple tablespoons of water with the sour cream, making it slightly runny for easy drizzling. Season with salt and pepper.
Once the rice is done, remove from oven and serve within minutes and after fluffing the rice with a fork. Drizzle the sour cream and sprinkle the green onions over it. Mmmmm!
BONUS TIP: for added nutritional goodness, slice up a fresh avocado, salt them, and serve alongside or over dish.
What do YOU think?
Easy enough to try out? I personally love the easy cleanup and simple process of this one-pot recipe!