Ingredients
- 1-1/2 lb (750 g) top sirloin, cut into small cubes
- 2 tbsp (30 mL) olive oil
- 1 cup (250 mL) diced onion
- 1 cup (250 mL) diced red bell pepper
- 1/2 cup (125 mL) diced celery
- 2 tbsp (30 mL) minced garlic
- 3 tbsp (45 mL) chili powder
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) cocoa powder
- 1/2 tsp (2 mL) cumin
- 1 can, 4.5 oz (127 mL) chopped green chilies
- 1 can, 28 oz (796 mL) whole tomatoes, crushed
- 1 cup (250 mL) beef broth
- 2 cups (500 mL) cooked U.S. black rice
- 1 cup (250 mL) corn
- 1-1/2 cups (375 mL) shredded cheddar
- 1/4 cup (60 mL) sliced green onion
- 1/4 cup (60 mL) low fat sour cream
Directions
- Brown sirloin with 1 tbsp (15 mL) oil in a large skillet over high heat. Transfer to plate. Reduce heat to medium high, add 1 tbsp oil (15 mL) and sauté onion, pepper, celery, garlic, chili powder, cinnamon, cocoa and cumin for 2 minutes. Add green chilies, crushed tomatoes and broth; bring to simmer. Stir in beef, black rice, and corn.
- Transfer to baking dish, bake covered at 400°F (200°C) for 40 minutes. Uncover and top with cheddar, return to oven for 10-15 minutes until cheese is melted and bubbly. Serve topped with green onion and a dollop of sour cream.
