HOW TO MAKE IT
YIELD
6 servings
TYPE
Gluten Free
TIME
50 minutes
COURSE
Dinner
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.
1
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.
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2
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.
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3
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.
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4
Take off the lid, add your favorite taco toppings, and scoop some into a bowl to dig in!
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