Sizzling Beef Skillet

In a medium pot, heat 1 tbsp butter (double for 4 portions) over medium-high heat. When butter is melted, add rice, half the tomato sauce base and half the Chili-Cumin Spice Blend. Cook for 1 min, stirring often, until fragrant. Add 1 1/3 cups water (double for 4 portions) and season with salt. Bring to a boil over high.

Once water is boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.

Meanwhile, in a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over medium-high heat. When the pan is hot, add beef and 1/8 tsp salt (double for 4 portions). Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains. Transfer beef to a small bowl. Set aside.

To the same pan, add peppers, onions and 1/2 tbsp oil (double for 4 portions). Cook for 3-5 min, stirring occasionally, until softened and golden. Add garlic, remaining Chili-Cumin Spice Blend and remaining tomato sauce base. Cook for 1 min, stirring often, until fragrant. Add beef and 1/3 cup water (double for 4 portions). Bring to a simmer. Once simmering, reduce heat to medium-low. Cook for 2-4 min, stirring occasionally, until sauce thickens slightly.