Chili Cheese Rice Bowls

Ingredients

• 720 g long-grain rice
• 900 g beef bone broth (For cooking the rice.)
• 10 g Sazón seasoning
• 45 g olive oil
• 3 red bell peppers (Diced.)
• 3 green bell peppers (Diced.)
• 2 yellow onions (Diced.)
• 1350 g 96% lean ground beef
• 140 g tomato paste
• 2 tbsp chipotle chili powder
• 1 tbsp black pepper
• 1 tbsp cumin
• 1 tbsp coarse salt
• 425 g black beans (Drained.)
• 450 g beef bone broth (For the chili.)
• 1 tbsp cornstarch (Mix with the cold water to make a slurry.)
• 1 tbsp cold water (For the cornstarch slurry.)
• 450 g 2% cottage cheese
• 240 g fat-free milk
• 30 g cheddar cheese powder
• 10 slices reduced-fat American cheese
• chives or green onions (For garnish; use either chives or green onions.)

Steps

1. 1

   Add the rice, 900 g (32 oz) beef bone broth, and Sazón to a large rice cooker and cook according to the cooker’s instructions. Alternatively, cook the rice on the stovetop.

2. 2

   Heat the olive oil in a large pot. Add the diced red and green bell peppers and yellow onions, and cook until softened and browned.

3. 3

   Push the peppers and onions to the side of the pot. Add the ground beef and brown it.

4. 4

   Mix in the tomato paste, chipotle chili powder, black pepper, cumin, and coarse salt. Cook for about 5 minutes, until the beef is cooked through.

5. 5

   Add the drained black beans to the pot.

6. 6

   Add the remaining 450 g (16 oz) beef bone broth and the cornstarch slurry, made by mixing the cornstarch with the cold water.

7. 7

   Simmer the chili until completely thickened. The source suggests letting it simmer while preparing the cheese sauce and while the rice finishes cooking.

8. 8

   Blend the cottage cheese, fat-free milk, and cheddar cheese powder until completely liquefied.

9. 9

   Add the reduced-fat American cheese and blend again until smooth and creamy.

10. 10

    Divide the cooked rice among 10 bowls. Add a spoonful of cheese sauce to each bowl, top with chili, and add more cheese sauce over the top.

11. 11

    Garnish with chives or green onions and serve.

12. 12

    To freeze for later, store the bowls frozen. To reheat, cover a bowl and microwave it straight from frozen for 5–6 minutes, then leave it covered for another 5–6 minutes so it can finish heating gently.

Notes

Makes 10 bowls. The author reports per bowl: 655 calories, 52 g protein, 73 g carbs, and 15 g fat. The source does not specify exact rice-cooking time or stovetop directions. For reheating from frozen, microwave covered for 5–6 minutes, then let stand covered for another 5–6 minutes.

Nutrition per serving

• main
• meal prep
• high-protein
• freezer-friendly
• stovetop
• rice cooker
• American
• batch cooking