White rice w/ cilantro and lime
In a small heavy pot, add rice, water, 1 tsp oil, and salt.
Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover for about 20 minutes.
Shut off flame and keep covered for an additional 5 minutes.
In a medium bowl, combine chopped cilantro, lime juice, rice, and remaining oil and toss until completely mixed.
Heat a nonstick skillet over medium heat
Add the ground bison and allow it to cook, stirring it frequently. Do not raise the heat or the bison may scorch.
When the meat shows no visible pink, drain off any accumulated fat.
Sautéed onions and peppers
Heat a large nonstick skillet over medium-high heat. Add in olive oil, sliced bell peppers, and sliced red and yellow onions.
Add in the salt, red pepper flakes, black pepper, and dried oregano.
Stir to coat the vegetables with olive oil and seasonings. Cook, stirring occasionally, for 15-17 minutes until the peppers and onions have softened and started to caramelize.
Add in the red wine vinegar and minced garlic. Mix together and cook for 1 more minute. Taste and season with more salt if necessary.
Remove the peppers and onions from the heat and serve.
Heat up on the stove for 2-4 minutes on medium heat
Mix together and Top off with
Sprinkle of cheese
Chile Verde salsa
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