Total Time: 30 minutes

Ingredients:

• 1 lb of grass fed beef
• 3 TBS olive oil
• 2 cups jasmine rice
• 4 serrano chiles
• 32 oz organic vegetable broth
• 1 large green bell pepper, diced
• 1 onion, diced
• 1 tomato, diced
• 1 TBS chili powder
• 1 TBS cumin
• 2 tsp minced garlic
• 2 tsp sea salt
• 1 TBS fresh cilantro
• 1 tsp freshly ground black pepper

What to do:

• Dice your onion, bell pepper, and tomato; chop up your cilantro; slice the serrano peppers once or twice along the sides
• Brown your ground beef in a large skillet until it’s cooked all the way through; remove the meat and set it aside and discard the grease
• Heat olive oil in the same skillet over medium high heat and add the uncooked rice and serrano peppers
• Stir the rice constantly for about 10-13 minutes until it begins to brown – be careful not to burn the rice
• Add the rest of the ingredients to the skillet and mix well
• Increase the heat to high and bring to a boil
• Reduce the heat to low, cover and simmer for 10-15 minutes; you want all of the liquid to evaporate
• Remove the serrano peppers and fluff the rice with a fork and serve with your favorite hot sauce