- 3 cups white rice cooked
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 ribs celery diced
- 2 chipotle peppers in adobo sauce diced
- 1 pound lean ground beef
- 3 cloves garlic crushed or minced
- 1 teaspoon Cajun seasoning
- 10 ounces collard greens washed and chopped
- 1/2 cup chicken broth
- 1 tablespoon white wine vinegar
If you don’t have cooked rice on hand, cook one cup of white rice in two cups of lightly salted water according to package directions. Set aside.
Meanwhile, heat oil in a dutch oven over medium-high heat. Add onion, bell pepper, celery, and chipotle peppers, and saute until onion is translucent. Add beef, garlic, and Cajun seasoning. Stir and crumble meat until cooked through.
Stir in greens, chicken broth, and vinegar. Cook until greens start to wilt, and reduce heat to medium. Cover and cook about 10 minutes or until greens are very welted but still fairly bright green.
Stir cooked rice into meat and greens mixture until well coated. Serve with plenty of iced tea because it’s spicy!
Don’t worry if you can’t find the chipotle peppers in your area. You could use 1-2 diced jalapeños instead or just add hot sauce to taste.
- Cook Time: 30