Empty My Fridge
Copycat Snap Kitchen
Zutaten
- Olive oil1 EL
- Garlic · minced1 EL
- Onion · diced⅔ Tassen
- Bell pepper · diced1
- Lean ground bison1 ½ lb
- Chili powder1 EL
- Smoked paprika + 1 teaspoon cumin + 1/2 teaspoon cayenne2 TL
- Quinoa · cooked2 Tassen
- Rice · cooked1 Tasse
- Red bean · drained½ Dosen
- Chili pepper1 Dose
- Salt
- Black pepper
- Cheddar · shredded5 EL
Zubereitung
- Cook the quinoa and brown rice according to their package directions, then set them aside.
- Heat a deep skillet over medium heat. Add the olive oil, garlic, onion and bell pepper, and sauté for 2 to 3 minutes until fragrant.
- Add the ground bison and break it into small pieces as it cooks. Sprinkle in the chili powder and cook for 4 to 6 minutes until no pink remains.
- Add the cooked quinoa, brown rice and drained kidney beans, and fold together until well mixed.
- Stir in the green chiles and give everything a final stir.
- Divide the hash into 5 equal servings and sprinkle each with 1 tablespoon of shredded cheddar.
Zusammengefasst aus dem Video von Fit Men Cook. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZwiebelKäseReisPaprikaCheddarKidneybohneQuinoa
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