Ingredients
The following ingredients have 5 Servings
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped sweet bell pepper (any color)
- 1/8 cup chopped pickled jalapeno pepper
- 1 large garlic clove, minced
- 1 pound lean ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup beef broth
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel original), undrained
- 1/2 cup frozen corn, thawed
- 2 cups instant rice
- 1/2 cups shredded cheddar or Mexican blend cheese
Instruction
- Heat oil in skillet; add onion and peppers and cook until tender, about 4 minutes. Add garlic and cook another minute.
- Add beef and brown; drain off fat.
- Add seasonings, broth and tomatoes and bring to a boil.
- Stir in corn and rice, cover, reduce heat to a low simmer and cook for 10 minutes or until rice is tender.
- Top with cheese, remove from heat, cover and allow cheese to melt before serving.
- Eat as is with a nice garden salad on the side, or roll up in flour or corn tortillas and top with a dollop of salsa, guacamole and sour cream for a great meal!
