Close
Photo: Jacob Fox
Active Time:25 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil3largebell peppers, chopped1poblano pepper, chopped1mediumonion, chopped, plus more for serving1poundlean ground beef2clovesgarlic, minced2teaspoonsground cumin1teaspoonground coriander½teaspoonground pepper¼teaspoonsalt4cupslow-sodium chicken broth1cupquick-cooking brown rice¼cupchopped fresh cilantro, plus more for servingShredded Cheddar cheese & crushed tortilla chips for serving
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
3largebell peppers, chopped
1poblano pepper, chopped
1mediumonion, chopped, plus more for serving
1poundlean ground beef
2clovesgarlic, minced
2teaspoonsground cumin
1teaspoonground coriander
½teaspoonground pepper
¼teaspoonsalt
4cupslow-sodium chicken broth
1cupquick-cooking brown rice
¼cupchopped fresh cilantro, plus more for serving
Shredded Cheddar cheese & crushed tortilla chips for serving
DirectionsHeat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it’s no longer pink, 3 to 5 minutes.Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.To make aheadRefrigerate for up to 3 days.Originally appeared: EatingWell Magazine, October 2021
Directions
Heat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it’s no longer pink, 3 to 5 minutes.Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.To make aheadRefrigerate for up to 3 days.
Heat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it’s no longer pink, 3 to 5 minutes.
Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.
To make ahead
Refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, October 2021
Rate ItPrint
Nutrition Facts(per serving)570Calories28gFat51gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
