One-pan cheesy mexican rice with ground beef- FODMAP

Ingredients

• Ground beef

  90% lean meat / 10% fat, raw

  16 oz or 454g

• Chili powder

  Spices

  1 ⅓ tsp or 3g

• Cumin

  Spices, cumin seed

  ¹⁵⁄₁₆ tsp, ground or 3g

• Pepper

  Spices, black

  ⅔ dash or 0.07g

• Brown rice

  Long-grain, raw

  1 ⅔ cup or 308g

• Tomatoes

  Red, ripe, cooked, stewed

  10 oz or 284g

• Tomato sauce

  Canned, with mushrooms

  3 oz or 85g

• Chili

  No beans, canned entree

  3g

• Goat cheese

  Semisoft type

  ⅔ cup or 164g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Onions

  Young green, tops only

  5 stalk or 60g

Directions

1. 1. Heat a large sauté pan or skillet with a lid on medium-high heat. Coat with cooking spray and add beef, 1 tsp of the chili powder, and 1 tsp of the cumin; season with salt and pepper. Cook, crumbling the meat with your spoon, until no longer pink, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain. 2. Add rice to the skillet and stir well to coat with the juices from the meat. Add tomatoes, tomato sauce and 2 cups of water. Cover and bring to a simmer; reduce heat to medium low. Cook, stirring occasionally, until rice is tender, 20 to 25 minutes (The directions on the rice box don't apply; it takes a bit longer to cook with this method.). 3. Stir in green chiles, scallions, beef, and remaining 1 tsp each of chili powder and cumin. Taste for seasoning and add salt and pepper if needed. Sprinkle cheese all over the top. Cover the pan and reduce heat to low. Cook until cheese is melted, 3 to 5 minutes. Rest 5 minutes, sprinkle with cilantro and serve. Notes: Rice: It's best to use “instant” or “minute” rice since it takes a bit longer to cook with this method. Instant white rice will also work and should cook faster (use 1 1⁄2 cups water for instant white rice). Regular white rice requires more water & cooking time.

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