Boris' Mexican Rice

Recipe View 7 mins In a medium stock pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon. Drain off any excess fat. (Approximately 5-7 minutes)

Recipe View 5 mins Add the diced onion and green bell pepper to the pot. Cook, stirring occasionally, until the onion becomes translucent and softened. (Approximately 5 minutes)

Recipe View 2 mins Stir in the beef broth, corn kernels, diced tomatoes with green chile peppers, and tomato sauce. Add the salsa, chili powder, paprika, garlic powder, salt, pepper, and minced cilantro. Mix thoroughly to combine all ingredients. (Approximately 2 minutes)

Recipe View 1 mins Bring the mixture to a boil over medium-high heat. Once boiling, stir in the uncooked white rice, ensuring it's evenly distributed. (Approximately 1 minute)

Recipe View 25 mins Reduce the heat to low, cover the pot tightly with a lid, and simmer until the rice is cooked through and has absorbed most of the liquid. (Approximately 25 minutes)

Recipe View 7 mins Remove the pot from the heat and sprinkle the shredded Cheddar cheese evenly over the rice mixture. Cover again and let it sit until the cheese is melted and gooey. (Approximately 5-10 minutes)

Recipe View 1 mins Fluff the rice gently with a fork before serving. Serve hot with your favorite toppings, such as sour cream, guacamole, and extra salsa.