Prep 10 mins
Cook 35 mins
My sweetie's mom and I had the same idea for dinner last night, so I put my dinner on the back burner so I could enjoy her delicious goulash. For tonight's dinner, I needed to use the ingredients I had planned to use for my goulash the previous night. However I wanted to mix up the flavor so we wouldn't be having essentially the same dish two nights in a row. And thus...a recipe was born! Note that using a tri-color mix of peppers makes the dish just beautiful!
- 1 lb ground beef
- 1⁄2 cup red onion, diced
- 1 cup sweet pepper, diced
- 2 garlic cloves, minced
- 1 (10 ounce) candiced tomatoes with mild green chilies
- 15 ounces corn, NOT drained
- 1 (4 ounce) cansliced black olives, drained (optional)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (2 g) packet sazon goya con culantro y achiote
- 2 cups beef broth
- 1 cup white rice
- 1 cup cheddar cheese, shredded
- 1 green onion
- 1 tablespoon chopped cilantro
- sour cream, and tortilla chips as desired
- Add the onion, peppers, garlic and beef to a skillet and cook until onions are clear and meat is cooked.
- Drain well, return to skillet and add the corn, black beans, tomatoes and olives.
- Stir in the packet of Goya seasoning and bring to a boil.
- Mix in the rice and bring back to a boil; cover tightly and reduce to medium low heat.
- Simmer for 30 minutes, stirring once halfway through.
- Remove from heat and sprinkle with the cheese and the cilantro.
- To serve, add a dollop of sour cream and scatter the green onions over top of individual servings.
- Serve with tortilla chips for scooping.