* Ingredients :
° 1 chopped onion
° 2 cloves minced garlic
° 30 ml (2 tablespoons) olive oil
° 3/4 lb (340 g) lean ground beef
° 100 g (12 cups) parboiled long-grain rice
° 19 oz (540 ml) can black beans, washed and drained
° 1 can of 398 ml (14 oz) chopped tomatoes
° 3/4 cup (180 ml) chicken broth or water
° 10 ml (2 teaspoons) jalapeno peppers, seeded and chopped
° 15 ml (1 tablespoon) chili seasoning
° 5 ml (1 teaspoon) ground cumin
° 200g (2 cups) grated orange cheddar cheese
° 6 wheat tortillas, cut into wedges
° chopped coriander (optional)
° sour cream (optional)
* preparation
Place the racks in the center of the oven. Heat the oven to 230°C (450°F).
In a large ovenproof skillet over medium-high heat, saute the onion and garlic in the oil. Add the meat and cook, chopping it up with a wooden spoon, until golden brown.
Add rice, beans, tomatoes, broth, hot pepper and spices. Salt and Pepper. Cover and cook over medium-low heat for 15 minutes, stirring several times, or until rice is cooked through and liquid has been absorbed.
Spread the cheese all over the surface. Bake for 10 minutes or until cheese melts. Let it cool for 10 minutes.
Meanwhile, place the tortillas on a baking sheet. Bake for 5 to 8 minutes or until the tortillas are crispy and slightly golden.
Sprinkle the pot with coriander. Serve with tortilla chips and sour cream, if desired.
Enjoy !
