1 pound ground chuck
1 or 2 large bell pepper, diced
1 large tomato, diced
1 cup tomato puree
1 TBSP oregano
1 TBSP mineral salt
1 TBSP parsley
1 tsp black pepper
1/2 tsp ground rosemary
1 TBSP sugar
8 cups of filtered water
2 cups jasmine rice
Shredded cheddar cheese for topping (optional)
In large pot, crumble and brown ground chuck and diced peppers over medium high heat until meat is done and no pink remains in the middle.
Drain excess grease, but leave some to help flavor the stew.
Stir in all other ingredients, except for cheese and bring to a rolling boil.
Reduce heat and simmer on medium low heat for about 20-25 minutes or until rice is tender, stirring occasionally to prevent rice from sticking to the bottom and clumping.