1/2 cup red bell pepper diced small
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Old El Paso Medium Thick n' Chunky Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can Rotel
1 cup jasmine rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken broth
Flour tortilla shells (or chips)
Optional toppings:
Cheese
Sour cream
Green Onions
Tomatoes
Lettuce
Salsa
Guacamole or sliced avocados
In a large pot place the hamburger meat, red pepper and onions. Cook until meat browned. Stir in salsa, black beans, corn, Rotel, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
Top with your favorite toppings. I like to have warm flour tortillas on the side, and topped the meat with lettuce, sour cream, and cheese. For variation you could also make this with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.
(adapted from Iheartnaptime's recipe.)
