Ingredients:
15 oz. can of low-sodium black beans, rinsed and drained
2 tsp New Mexico chili powder
1 tsp ground cumin
14.5 oz. can fire roasted diced tomatoes with garlic
1 lb. lean ground beef
4 oz. can fire roasted diced jalapenos
1 c jasmine rice
2 c water
1 tsp smoked paprika
8 oz. Colby jack cheese, shredded
15.25 oz. can niblet corn, rinsed and drained (or 1 c frozen corn)
1 ½ tsp kosher salt, divided
1 tsp onion powder
optional garnish: fresh cilantro, chopped
1 tsp fresh ground black pepper
Instructions:
-Place a large skillet on the stove and turn the heat medium-high.
-Add ground beef into the hot skillet and season with salt. Cook for a few minutes until crumbly and brown. Discard any accumulated grease.
-Add another teaspoon of salt, cumin, paprika, chili powder, pepper, and onion powder. Stir everything until well incorporated.
-Add rice, black beans, jalapenos, water, tomatoes, and corn. Stir until well incorporated. Allow the mixture to boil, then scrape the bottom of the skillet to get the browned bits.
-Turn the heat down to low, then simmer for about 15 minutes or until the rice is soft. Remove it from the heat and sprinkle cheese on top.
-Broil the Taco Rice for 2 minutes or until the cheese has melted completely. Garnish with freshly chopped cilantro.
-Serve right away. Enjoy!