Cheesy Fiesta Taco Rice

• total time: 17 minutes

Ingredients

1 lb of ground beef

1/2 tsp each salt and pepper

2 tsp chili powder

1 tsp each of cumin and dried cilantro

1 onion, chopped

1 tbsp minced garlic

10 oz can of Rotel, not drained

8 oz can of tomato sauce

10 oz can of corn, drained

10 oz can of black beans, drained and rinsed

1 1/2 cups of chicken OR beef broth

1 cup of long grain white rice, uncooked & rinsed

2 cups of shredded Colby Jack cheese

Sour cream

Cilantro

Pico de gallo

Taco sauce

Directions

Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.

Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.

Add the minced garlic, Rotel, tomato sauce, black beans, corn, broth, and uncooked rice to the skillet.

Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).

Stir in half the shredded colby Jack cheese and top with the rest of the cheese. Let it melt or pop in the oven on broil.

Serve and top with sour cream, taco sauce, cilantro, and fresh pico & tortilla chips. Enjoy!