Ingredients:1 tablespoon olive oil1 onion, diced1 green bell pepper, diced1 red bell pepper, diced4 cloves garlic, minced1 teaspoon chili powder1 teaspoon cumin1 teaspoon smoked paprika1 teaspoon salt1/2 teaspoon black pepper1 cup long-grain rice2 cups chicken broth1 (14.5 ounce) can diced tomatoes, undrained1 (4 ounce can diced green chiles, undrained)1/2 cup frozen corn1/4 cup chopped fresh cilantroInstructions:1. Heat the oil in a large saucepan over medium heat. Add the onion, bell peppers, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes.2. Add the rice and cook, stirring, for 1 minute.3. Add the chicken broth, tomatoes, green chiles, and corn. Bring to a simmer and cook until the rice is tender and the liquid is absorbed, about 20 minutes.4. Stir in the cilantro and serve.
In hot fat in skillet, cook rice with onion and beef till golden brown. Add salt and rest of ingredients; simmer, covered until rice is tender
Ingredients
Directions
In hot fat in skillet, cook rice with onion and beef till golden brown. Add salt and rest of ingredients; simmer, covered until rice is tender
