Southwestern Goulash

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!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1  lb ground beef
• 1⁄2 cup red onion, diced
• 1  cup sweet pepper, diced
• 2  garlic cloves, minced
• 1 (10 ounce) can  diced tomatoes with mild green chilies
• 15  ounces corn, NOT drained
• 1 (4 ounce) can  sliced 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

Directions

1. Add the onion, peppers, garlic and beef to a skillet and cook until onions are clear and meat is cooked.
2. Drain well, return to skillet and add the corn, black beans, tomatoes and olives.
3. Stir in the packet of Goya seasoning and bring to a boil.
4. Mix in the rice and bring back to a boil; cover tightly and reduce to medium low heat.
5. Simmer for 30 minutes, stirring once halfway through.
6. Remove from heat and sprinkle with the cheese and the cilantro.
7. To serve, add a dollop of sour cream and scatter the green onions over top of individual servings.
8. Serve with tortilla chips for scooping.