Shelly's Recipe

Beefy Rice Fiesta

Category: Casseroles - Beef

1 pound ground beef

1/4 cup onion, chopped

1 tablespoon oil

15 ounce can corn, drained

14 1/2 ounce can whole tomatoes (or diced, I don’t think it really matters. I used a 14 1/2 ounce can of fire roasted tomatoes instead of whole tomatoes.)

1 green pepper, chopped

3 cloves garlic, pressed

1 teaspoon chili powder

1/2 teaspoon ground cumin

2 teaspoons salt

1/4 teaspoon black pepper

1 1/2 cups water

1 cube beef bouillion ( I also used 1 teaspoon of beef flavored “better than bouillion” )

1 1/2 cups instant rice, uncooked

Combine beef, onion, and oil in a large skillet. Cook over medium heat until ground beef is browned. Meanwhile, bring water to a boil with bouillion cube, if using. Drain beef mixture. Saute vegetables for 5 minutes or until softened slightly, add garlic and saute for 30 seconds. Add beef mixture back to the pot, stir in chili powder, cumin, salt and pepper (and better than bouillion, if using); simmer for 10 to 15 minutes. Meanwhile, stir in rice. Simmer for 5 to 8 minutes, or until rice is cooked. Serves with grated cheddar cheese and seasoned tortilla strips on top.