Chili Cheese Rice Bowls

Rice

1. 1

   Add the rice, beef bone broth, and Sazón seasoning blend to a rice cooker and cook, or simmer on the stovetop until the rice is tender.

Peppers & Onions

2. 2

   Heat olive oil in a large pot, add the diced peppers and onions, and cook until softened and lightly browned.

Beef & Seasonings

3. 3

   Add the ground beef to the pot, brown it, then stir in tomato paste and all seasonings. Cook for about 5 minutes until the beef is fully cooked.

Chili Add-Ins

4. 4

   Add the black beans, additional broth, and the cornstarch slurry; simmer until the mixture thickens.

High-Protein Nacho Cheese Sauce

5. 5

   Blend cottage cheese, milk, and cheddar cheese powder until fully liquefied, then add the American cheese slices and blend until smooth.

Main method

6. 6

   Rice: Add the long grain rice, beef bone broth, and Sazón seasoning blend to a large rice cooker and cook according to the cooker’s settings, or combine them in a saucepan, bring to a boil, then cover and simmer on low heat until the rice is tender and the liquid is absorbed.

7. 7

   Peppers & Onions: Heat the olive oil in a large pot over medium heat. Add the diced red and green bell peppers and the diced yellow onions. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5–7 minutes.

8. 8

   Beef & Seasonings: Push the vegetables to the side of the pot. Add the ground beef and brown it, breaking it up with a spoon. Once browned, stir in the tomato paste, chipotle chili powder, black pepper, cumin, and coarse salt. Cook for another 5 minutes, allowing the flavors to meld and the beef to be fully cooked through.

9. 9

   Chili Add-Ins: Add the drained black beans, the additional 450 g of beef bone broth, and a slurry made from the cornstarch mixed with cold water. Bring the mixture to a gentle simmer and cook until the sauce thickens, about 3–4 minutes.

10. 10

    Cheese Sauce: In a blender, combine the cottage cheese, fat‑free milk, and cheddar cheese powder. Blend until completely smooth and liquid. Add the reduced‑fat American cheese slices and blend again until the sauce is creamy and uniform.

11. 11

    Assembly: Divide the cooked rice among 10 bowls. Spoon a layer of the cheese sauce over the rice, add a generous portion of the chili mixture, then top with another drizzle of cheese sauce. Garnish each bowl with chives or green onions and serve.