Ingredients
Original
recipe makes 6 servings
1 pound lean ground beef
1 onion, diced
1 green bell pepper, diced
1 (14 ounce) can beef broth
2 cups fresh corn kernels
1 (10 ounce) can diced tomatoes with green
chile peppers
1 (15 ounce) can tomato sauce
1/2 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon minced cilantro
1 1/2 cups uncooked white rice
1 cup shredded Cheddar cheese
Directions
- In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
- Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
- Cover and cook until rice is done, about 25 minutes.
- Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.