Monterey Rice

• 1 lb lean ground beef
• 1 tablespoon paprika
• 1 medium onion, chopped (I use frozen)
• 1 green pepper, chopped (I use frozen)
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can tomatoes and green chilies, diced (I use Muir Glen fire-roasted)
• 1 (14 1/2 ounce) can diced tomatoes (If you like it spicy, use the tomatoes with chilies here)
• 1 (14 1/2 ounce) can black beans, drained
• 1 (14 1/2 ounce) can low sodium beef broth
• 1 cup quick-cooking brown rice (I use Uncle Ben's, can also use longer cooking rice, but increase cooking time)
• 1 cup frozen corn
• 1 cup sharp cheddar cheese, grated

1. Saute beef and drain.
2. Add onion and peppers, saute until softened.
3. Add paprika and garlic and saute for 30 seconds.
4. Add contents of cans, rice and corn.
5. Simmer 15 minutes.
6. Let stand 10 minutes.
7. Serve with grated cheese.
8. Can also be served in a flour tortilla as a burrito.

lean ground beef, paprika, onion, green pepper, garlic, tomatoes, tomatoes, black beans, beef broth, brown rice, frozen corn, cheddar cheese

Taken from www.food.com/recipe/monterey-rice-337328 (may not work)