Tex-Mex Lean Beef and Poblano White Rice Skillet

Prepare the vegetables: Wash 2 medium poblano peppers, cut them open to discard the seeds and ribs, and chop them into 1/2-inch pieces. Peel and finely chop 1 medium yellow onion. Peel and mince 4 garlic cloves.

Heat 3.5 tablespoons of neutral cooking oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and chopped poblano peppers. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add 36 ounces of raw 96% lean ground beef to the skillet. Use a wooden spoon to break the beef apart into small crumbles. Sauté for 5 to 6 minutes, stirring frequently, until the beef is fully browned and no pink remains.

Stir in the minced garlic, 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute until the spices are highly fragrant.

Pour in 2.25 cups of uncooked long-grain white rice and 4.5 cups of low-sodium beef broth. Stir well to combine all ingredients and ensure the rice is completely submerged, then bring the mixture to a boil.

Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer undisturbed for 15 minutes, or until the white rice is tender and all the beef broth has been absorbed.

Remove the skillet from the heat. Let it stand, covered, for 5 minutes to steam. Fluff the rice with a fork before dividing into 6 equal portions for your weekly meal prep.