2 | lb | baby carrots |
2 | unit | bell peppers |
1 | unit | bunch of fresh cilantro |
1 | unit | celery |
5 | cup | chicken broth - low sodium |
6 | unit | cucumbers |
1.5 | tsp | cumin, ground |
0 | oz | dijon mustard |
5 | cup | dry brown rice |
4 | clove | garlic |
4 | clove | garlic |
0.31 | cup | garlic powder |
5 | lb | ground beef |
3 | unit | jalapeno peppers |
0.25 | cup | olive oil |
2 | unit | onions |
1 | tbsp | paprika |
1.25 | lb | ranch dressing - lowfat |
1.5 | lb | red kidney beans |
0.31 | cup | worchestershire sauce |
0. If beans are dry (ie not canned), prepare ahead of time (10 hours) in crock pot with an onion, a clove of garlic (squished), and lots of salt.
1. Chop onions and crush garlic. Wash and chop cilantro, jalapenos, bell peppers and celery. Wash and julienne (cut into rectangular strips) cucumbers (excluding seeds) to be served with baby carrots as dipping veggies with ranch dressing.
2. Cook the rice in one part broth and one part water in the rice cooker.
3. Saute the onions, peppers and celery in olive oil. In separate pot, cook meat in as little oil as possible. Drain excess fat (not down the sink!) Now, transfer half the vegetable mixture to meat and add beans to remaining vegetables (ie- you should now have one meat pot one vegetarian pot). Add cumin, paprika and salt and pepper to taste.
4. Add cooked rice to both pots. Add cilantro. Stir and add additional spices to taste. Simmer until dinnertime.