Step 1

Wash and prepare enough rice to yield 3 cups (450g) of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind of rice you use.

Step 2

Preheat your oven to 400 °F (204 °C).

Step 3

Wash and cut your potatoes into a large dice. Toss the potatoes in 2 Tbsp of oil, 1 tsp salt, 2 tsp of pepper, and 2 tsp of garlic powder.

Step 4

Spread the potatoes out on a couple of sheet pans with plenty of space between the pieces.

Step 5

Bake for 25 minutes and stir/flip around the 15 minute mark. Bake for an additional 8-10 minutes or until they have developed optimal color.

Step 6

In a bowl, mix together 1 cup beef broth, 1 ½ Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, ¼ cup ketchup, 1 Tbsp cornstarch. Whisk until smooth.

Step 7

Cut your peppers and onion into a thin 1" strips. Mince the garlic.

Step 8

Add 1 Tbsp of oil in a skillet over medium high heat. Season with salt and pepper. Add the beef and give it time to develop some color. Cook until browned. Once finished, remove from the skillet and set aside.

Step 9

Add another 1 Tbsp of oil to the skillet and add your peppers and onions. Season lightly with salt. Cook for 3-4 minutes to develop color then add in the garlic and cook for an additional 1 minute, stirring constantly so it doesn't burn.

Step 10

Once the peppers are finished, reduce the heat to medium low.

Step 11

Measure out 3 cups (450g) of cooked rice and add to the skillet. Dump in the cooked beef and stir everything together. Ensure no clumps are in the rice and all ingredients are well distributed.

Step 12

Pour in the sauce and stir to combine. Make sure to get all of the components are mixed in and allow the sauce to thicken slightly over the heat. Taste test and adjust with salt and pepper to taste.

Step 13

This recipe makes 5 servings. Divide all of your ingredients evenly between your containers. Place 2 slices of provolone cheese on the top of each dish. Each dish also gets 2 tbsp (30g) of ketchup to eat with the potatoes.