Empty My Fridge
Copycat Snap Kitchen
Ingredientes
- Olive oil1 colher de sopa
- Garlic · minced1 colher de sopa
- Onion · diced⅔ xícara
- Bell pepper · diced1
- Lean ground bison1 ½ lb
- Chili powder1 colher de sopa
- Smoked paprika + 1 teaspoon cumin + 1/2 teaspoon cayenne2 colheres de chá
- Quinoa · cooked2 xícaras
- Rice · cooked1 xícara
- Red bean · drained½ lata
- Chili pepper1 lata
- Salt
- Black pepper
- Queijo cheddar · shredded5 colheres de sopa
Modo de preparo
- 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.
Resumido do vídeo de Fit Men Cook. Assista para ver os detalhes.
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AlhoCebolaQueijoArrozPimentãoQueijo cheddarFeijão-vermelhoQuinoa
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.