Rinse the miracle rice in a strainer until it’s fully rinsed from the liquid in the packaging.
In a large cast-iron skillet without oil or water, over medium heat, add the rice and cook it until it dries out. The purpose of this is to remove as much of the packaging liquid as possible. Remove the dried rice from the skillet and set aside.
In the same cast-iron skillet, add the ground beef, onion, and bell peppers until the beef has browned and the onions are translucent. This will take about 7 to 8 minutes.
Stir in the chili powder and cumin.
Add the beef broth.
Add the rice back into the dish.
Bring to a boil.
Simmer for about 5 to 10 minutes or until the liquid has reduced.
Turn off the heat and add the shredded cheese to the beef mixture. Stir the mixture until the cheese has completely melted.
Serve it warm and add extra cheese as a topping along with sour cream, avocado, and cilantro.
Video
Notes
Optional: Serve with homemade Keto tortillas or store bought low carb tortillas.