1 lb. ground beef
1/3 C. diced red bell pepper
1 med. onion, chopped
1 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. cumin
10 oz. can diced tomatoes with green chilies
1/4 C. salsa
1 C. uncooked long grain rice
2 C. beef broth
1 C. shredded cheddar cheese or Mexican blend

Brown the ground beef, breaking it up as it cooks. Drain off the grease and stir in the bell pepper, onion and seasonings. Cook for 2-3 minutes. Add the diced tomatoes, with juice, salsa and rice. Stir to combine and cook for 2 minutes to let the rice soak up some of the liquid. Add the broth, cover and cook over med. low heat for 20 minutes, until the rice is tender. Stir in the cheese just before serving.


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