Did your grandmother make long simmered, multilayered, rice and beef stuffed peppers? Those are good. This fun to assemble dish is inspired by that but deconstructed and fast enough for a busy Wednesday before soccer practice!
1.
RICE
Place the rice, water and 1/2 teaspoon of salt in a small pot. Bring to a boil and stir well, then turn down to low and tightly cover. Simmer on low for 16 minutes. Turn off the heat and let it sit until serving time.
2.
ONIONS + PEPPERS
Slice the onion in half then in thin half moons. Heat 1 Tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes.
While it's cooking, thinly julienne the peppers and mince the garlic. Add them in, season with a pinch of salt and pepper (reserving some) and sauté until softened, about 5 minutes.
Transfer pepper mixture to a plate.
3.
BEEF
Heat remaining 1 Tablespoon olive oil in skillet over medium-high heat. Add in beef and break up with a wooden spoon, season with the rest of the salt and pepper. Continue to cook and break up beef, about 2 minutes more, until almost fully cooked through, then add garlic, chili powder, cumin and cayenne.
4.
TOMATOES
Cook beef through then stir in tomatoes and pepper mixture and warm through, about 1 minute
5.
SERVING
Plate a scoop of rice, top with some of the cheese, and spoon the beef and pepper mixture over top. Garnish with more cheese and cilantro.
