MY RED PEPPER STUFFED with BASMATI MEDLEY RICE and GROUND CHICKEN over a BED of BLACK BEANS and garnished with YAUTIA

Today, I decided to stuff my red bell pepper with basmati medley rice and ground chicken. Then I cooked black beans and boiled 1 yautia, (a tropical root veggie like potatoes), to complete and garnish the meal. The combination was outrageous; however, delicious, smile!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $10.76 or $3.59 per serving
Difficulty Level:   _____ Easy __X__ Intermediate ____ Advanced
Servings: 3
 
Ingredients for the Chicken ($3.75)
½ lb. 95% lean ground chicken ($2.50)
½ tsp. Red Hot Seasoning (.15)
½ tsp. Smoked Paprika (.15)
1 tsp. Webber Roasted Garlic and Herbs (.15)
1 tsp. Angie’s basting olive oil to mix in the chicken (.40)
1 tsp. Angie’s basting olive oil to sauté the chicken (.40)
 
Ingredients for the Basmati Medley Rice ($2.80)
1 c. Basmati Medley Rice ($1.00)
2 c. chicken broth ($1.25)
1 tsp. Webber Roasted Garlic and Herbs (.15)
1 tsp. Angie’s basting olive oil (.40)
 
Ingredients for the Black Beans ($2.36)
1 can (15 oz.) Goya black beans, drained and rinsed (.99)
1 tsp. Webber Roasted Garlic and Herbs (.15)
½ tsp. Red Hot Seasoning (.15)
½ Goya chicken bouillon envelope (.15)
1 tsp. Angie’s basting olive oil (.35)
1 frozen cube of sofrito molido (.25)
½ c. chicken broth (.32)
 
Extra ($1.85)
1 large red bell pepper, cleaned, charred, peeled and slice in half ($1.00)
1 Yautia, peeled, rinsed and sliced in 1” disks (.85)
 
Directions
Add the chicken broth, roasted garlic and herbs and basting olive oil to a saucepan. Bring to a boil, add the Basmati Medley Rice, bring to a second boil.
Reduce the heat to low, cover and cook for 20 minutes.
 
Sauté the ground chicken with all the ingredients listed until totally cooked. Set aside.
 
In a saucepan with salted water to taste add the peeled Yautia, that you have rinsed and sliced in 1” disks. Cook until tender, about 10 minutes.
 
Roast the bell pepper until charred. Immediately put inside a brown bag and close tight. Wait about 5 minutes, bring out of the bag, peel the charred skin, rinse pat dry, slice and remove seeds.
 
In another saucepan, add the black beans and all the in ingredients listed under it.
Bring to a boil, reduce heat and cook until the broth is reduced.
 
Your meal is ready to serve, garnish with Yautia slices.
 
Enjoy!
My Link: 
​Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil