1can (10 ounces)Rotel (diced tomatoes and green chilies)undrained
1can (15 ounces)corndrained
1can (15 ounces)black beansdrained
1cupuncooked jasmine rice
2 ½cupschicken broth
1cupshredded cheddar or Colby-Jack cheese
Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve in individual bowls and your favorite burrito toppings (sour cream, guacamole, Queso, shredded lettuce, etc.) Enjoy!