Spicy hot green chile, ground beef, peppers and rice in a quick skillet that took around 20 minutes to put together. My husband was home for lunch and I knew that something seriously spicy would make his day. I started the beef and then chopped and prepped the rest while it was cooking.
Because I’d like to prevent anyone else from burning their mouths off; I will tell you that this was way too spicy for me. My husband on the other hand, enjoyed it very much, as did my oldest son. If you can handle the heat, this is for you.
- 3/4 lb ground beef
- 1 large onion chopped small
- 1/2 cup roasted and chopped green chile I used a hot variety, fresh or frozen is fine
- 2 large bell peppers I used a red and a green, chopped small
- 1 1/2 cups cooked white rice reheated if cold
- 1 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 1/2 teaspoon kosher salt divided
- 1 teaspoon freshly cracked black pepper divided
- In a large skillet, over medium high heat, cook and crumble the ground beef. Season with garlic, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper as it cooks. Once it has browned, drain any excess grease if there is any in the pan. Add the onion and the green chile and stir to combine well. Cook for about 3 minutes and then add the peppers and all remaining spices. Cook about 5 minutes, until the peppers are slightly tender and still crisp and then add the rice. Stir well to combine. Taste and adjust seasonings as desired. Enjoy!