HOW TO MAKE IT
INGREDIENTS: 1-2 teaspoons olive oil 1 small onion, diced 1 pound ground beef 1 garlic clove, minced 1 can (15.25 ounces) corn, drained 1 can (15.5 ounces) kidney beans.drained and rinsed 1 can (14.5 ounces) diced tomatoes 1 small bell pepper, diced (red, green, or and color) 2 1/2 cups beef broth 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground coriander 2 cups converted or parboiled rice, such as Uncle Ben's Original, NOT instant rice 2 cups shredded cheese, divided (cheddar, Monterey Jack, or your favorite cheese that melts well) – Toppings such as sour cream, sliced green onions, chopped tomatoes, sliced avocado, etc.
Heat the oil in a large skillet over medium-high heat. Saute the onion until translucent, then add the beef and garlic and saute until it is cooked through.
Add the beans, corn, diced tomatoes, bell peppers, beef broth, and spices and stir. Bring to a boil and stir in the rice. Cover and reduce heat to medium-low. Cook for 25-30 minutes or until the rice is cooked and has soaked up the liquid, stirring occasionally.
Stir in one cup of the grated cheese the scatter the rest over the top. Cover, reduce heat to low and let it melt for 3 or 4 minutes.
Take off the lid, add your favorite taco toppings, and scoop some into a bowl to dig in!