Ingredients

• 2lbs ground elk (or meat of choice)
• 2 TBSP olive oil
• 1 red onion, chopped
• 4 bell peppers, chopped (I used one red, one yellow, two green)
• 3 TBSP minced garlic
• 1 (14.5oz) can petite diced tomatoes
• 1 (32oz) can fire-roasted tomatoes
• 4 cups bone broth (or chicken or beef broth)
• 1 tsp fine herb seasoning
• 1 cup uncooked rice of choice
• Salt and pepper to taste

Directions

• In a skillet over medium heat, brown the meat
• While the meat is browning, cook the rice per the instructions
• Once rice is cooked, add browned meat, broth, both tomato cans, and herb seasoning – reduce to a low simmer
• Heat olive oil in a pan over medium heat and add minced garlic. Add the onion and peppers and cook for several minutes
• Add vegetables to the rice mixture and stir occasionally for 10 – 15 minutes
• Serve and enjoy! 

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