I am trying to sneak - ok - shove - more veggies into our diets. Instead of serving just the normal Dirty Brown Rice - I stuffed it into some zucchini boats - talk about good!
Start off by cooking your brown rice - in the rice cooker will work out just fine - about 2 cups cooked total will be great!
I used this seasoning packet to flavor and color the rice - it is found in the Hispanic section of the grocery...
Make the rice like you normally would - but add the seasoning packet - isn't that pretty?
Don't forget to season the rice with a bit of salt.
While the rice is cooking, sauté a small red bell pepper in a bit of olive oil - season with a bit of salt!
Sauté a small onion with that bell pepper - again, season with a bit of salt. It helps break down the veggies and adds flavor.
When your veggies become translucent, add your ground beef (about a pound). Break up the meat and brown everything good.
Time to add the spices - Ancho Chile (1 Tbsp.), Ground Cumin (1 Tbsp.) and Garlic Powder (1 Tbsp.). And salt to taste.
When both the rice and the meat mixtures are cooked - combine them in your pan to form a dirty rice. Taste and adjust seasoning.
While the meat and rice are cooking, prep your zucchini. Cut in half lengthwise. Then, with a sharp parring knife, cut out a trench in the middle of the half, like a pirogue or canoe. I just discarded the stuff I cut out...
Preheat the oven to 350 F.
Fill the zucchini boats with the dirty rice mixture and place in an oven safe casserole. Put in the 350 F oven until the zucchini are cooked through - about 30 minutes. I would cover the dish with foil to keep the rice moist. Remove foil and bake another 10 minutes.
Garnish with freshly grated parm and fresh cilantro - serve hot with a lovely side such as baked sweet potatoes cooked at the same time in the oven!