Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups beef broth
- 1 cup uncooked white rice
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Chopped fresh cilantro, for topping
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the onion, green bell pepper, and garlic to the pot and cook until the vegetables are softened, stirring occasionally.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Pour in the beef broth and bring the mixture to a simmer.
5. Add the uncooked rice to the pot and stir to combine.
6. Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. Serve the Kuksi hot, topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, medium-low heat for simmering the Kuksi.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 410
Fat: 12g
Carbohydrates: 46g
Protein: 29g
Sodium: 1150mg
Fiber: 8g
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper or poblano pepper can be used instead of green bell pepper.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
- Vegetable broth can be used instead of beef broth.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add a can of diced green chilies for extra heat.
- Use different types of beans, such as pinto beans or navy beans.
- Add a can of diced potatoes for extra texture.
- Top with sliced avocado or jalapenos for extra flavor.
Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent the rice from sticking to the bottom.
- Stir the Kuksi occasionally to prevent the rice from clumping together.
- Adjust the seasoning to taste, adding more chili powder or smoked paprika if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, microwave the Kuksi in a microwave-safe dish for 1-2 minutes or until heated through. Alternatively, reheat in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Kuksi in individual bowls, topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro.
Garnishes:
Shredded cheddar cheese, sour cream, and chopped fresh cilantro.
Pairings:
- Cornbread or garlic bread
- Salad with a tangy vinaigrette
- Roasted vegetables, such as broccoli or Brussels sprouts
Suggested side dishes:
- Cornbread or garlic bread
- Salad with a tangy vinaigrette
- Roasted vegetables, such as broccoli or Brussels sprouts
Troubleshooting advice:
- If the Kuksi is too dry, add more beef broth or water to the pot and stir to combine.
- If the Kuksi is too soupy, remove the lid and simmer for a few more minutes to allow the liquid to evaporate.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Kuksi is a hearty, one-pot meal that originated in the American Southwest. It is a popular dish in Texas, New Mexico, and Arizona, where it is often served with cornbread or tortilla chips.
Flavor profiles:
Kuksi is a savory and slightly spicy dish, with flavors of chili powder, cumin, and smoked paprika. The beef and beans add richness and depth, while the rice provides a hearty texture.
Serving suggestions:
Serve the Kuksi hot, topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro. Pair with cornbread or garlic bread, a salad with a tangy vinaigrette, or roasted vegetables, such as broccoli or Brussels sprouts.
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Region: Albanian