Careme

Ingredients

• Simple Truth® 90/10 Natural Ground Bison Pack 1 LB

  1 pound $11.99
• Kroger® Tri-Color Bell Peppers

  10 ounces $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  8 ounces $2.49
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Kroger® Basmati Rice

  1/2 cup $3.79
• Organic Ginger Root

  1 tablespoon grated $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Water

  1 cup
• Neutral cooking oil

  1 tablespoon
• Tomato paste

  1 tablespoon
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse 1/2 cup basmati rice. Combine the 1/2 cup basmati rice with 3/4 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then remove from the heat and rest, covered, for 5 minutes.
2. Dice 4 ounces Walla Walla sweet onion and slice 10 ounces tri-color bell peppers. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat; cook the 4 ounces diced onion and 10 ounces sliced bell peppers for 6 minutes, then transfer the 14-ounce cooked vegetable mixture to a plate.
3. Add 1 teaspoon neutral cooking oil and 1 pound ground bison to the skillet. Season the 1 pound ground bison with 1/2 teaspoon kosher salt and cook for 5 minutes, breaking it into small crumbles.
4. Grate 1 tablespoon ginger and mince 2 garlic cloves. Stir the 1 tablespoon ginger, 2 minced garlic cloves, 1 tablespoon tomato paste, 1 1/2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper into the browned bison; cook for 1 minute.
5. Chop 8 ounces tomatoes. Add the 8 ounces chopped tomatoes, 1/4 cup water, 14 ounces cooked vegetable mixture, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper to the skillet; partially cover and simmer for 10 minutes, until saucy and the bison reaches 160°F.
6. Chop 1/4 cup cilantro and fold 2 tablespoons chopped cilantro into the braise; remove the skillet from the heat and rest for 3 minutes.
7. Fluff the cooked rice, divide it between two shallow bowls, spoon over the bison keema, and finish both plates with 2 tablespoons chopped cilantro.