Print Recipe
Copy LinkTexas Hash
Servings: 4
Total Time: 45 minutes
Ingredients
1 pound ground beef
1 yellow onion, diced
1 green bell pepper, seeded and chopped
1 jalapeno pepper, chopped
2 Roma tomatoes, chopped
1 cup fresh or frozen corn
3 garlic cloves, minced
1 TBSP chili powder
1/2 cup uncooked long grain white rice
salt & pepper
1 cup water
4 ounces Monterey Jack cheese, shredded
Directions
1. Add the ground beef to a dutch oven over medium-high heat and cook while breaking up the beef until browned, about 6 minutes.
2. Add the onion, bell pepper, jalapeno, tomatoes, corn, and garlic and stir to combine. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add the chili powder, rice, 1/2 tsp salt, and 1/8 tsp pepper then stir to combine. Stir in the water and bring to a boil. When it begins to boil place a lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered, stirring occasionally, until rice is cooked, about 20 minutes.
4. Take the pan off the heat, remove the lid and season with salt & pepper to taste. Sprinkle the cheese on top, place the lid back on and let sit for 5 minutes to allow cheese to melt.
2. Add the onion, bell pepper, jalapeno, tomatoes, corn, and garlic and stir to combine. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add the chili powder, rice, 1/2 tsp salt, and 1/8 tsp pepper then stir to combine. Stir in the water and bring to a boil. When it begins to boil place a lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered, stirring occasionally, until rice is cooked, about 20 minutes.
4. Take the pan off the heat, remove the lid and season with salt & pepper to taste. Sprinkle the cheese on top, place the lid back on and let sit for 5 minutes to allow cheese to melt.
