Today I was working remotely, which I feel very fortunate to be able to do every other week now. My routine is in place, and in no time I am signing on to the computer.
The day goes by quickly powering through my remote tasks, even though I have to remember to get up and stretch every now and then, and of course I am cooking all my meals when working from home.
This afternoon I had a two hour Zoom training, and it really just zapped the energy right out of me. I am the kind of person who likes to be busy to pass the time. After 5pm I logged out, took a nap, and was then really grateful to have planned to make this easy weeknight go to of mine, Tex Mex rice.
The ground beef in this dish makes it filling, and the brown rice is healthy and on the lighter side. The recipe uses canned tomatoes and frozen mixed vegetables, so it’s sort of a pantry staple meal.
This is the perfect dinner for when you are hungry and feeling a bit wiped out, and need a simple but satisfying throw it together kind of rice dish. This makes two servings, so if you’re cooking for one you have leftovers for lunch the next day.
Tex Mex Rice
1/2 cup brown rice
1 cup water
1/8 tsp salt
1/2 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp red pepper flakes
Several grinds of black pepper
2 garlic cloves, minced
1 tsp Worcestershire sauce
One 15 oz can chopped tomatoes
3/4 cup water
1 cup frozen mixed vegetables
1/2 cup shredded cheddar cheese
1 scallion, trimmed and sliced
Sour cream, for serving
Make the rice first: wash brown rice in a bowl with plenty of water, swishing with your fingers to clean the rice; drain. Place in a saucepan with 1 cup water and 1/8 tsp salt. Bring to a boil then reduce heat to a very low simmer and cover. Cook for 40 minutes, then let rice sit, covered, for 15 minutes.
While rice is cooking brown the ground beef in a drizzle of olive oil in a non-stick skillet, then place browned beef on a paper towel lined plate. Discard all the fat in the pan.
Add 2 Tbsp olive oil to the pan and add the chopped onions and bell peppers. Cook, stirring, about 10 minutes to soften.
To the onions add chili powder, cumin, salt, red pepper flakes, black pepper, Worcestershire sauce, undrained chopped tomatoes, 3/4 cup water and mixed vegetables. Stir the ground beef back in.
Bring the mixture to a boil, then reduce heat and simmer 15 minutes.
The brown rice should be done at this point. Stir the cooked rice along with the chopped scallions into the pan and heat through about 5 minutes or so. Stir in the cheddar cheese and serve with dollops of sour cream.