Mexi Ground Beef-Rice Skillet

• 1 lb ground beef
• 1 small onion, chopped
• 1 -2 tablespoon fresh minced garlic
• 1 green bell pepper, seeded and chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 1 (1 1/4 ounce) package taco seasoning mix (can use more to taste)
• 1 1/2 cups chicken broth (can use water)
• 1 small zucchini, diced (about 4 cups)
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 1/2 cups frozen corn or 1 1/2 cups peas
• 1 1/2 cups instant Minute Rice
• 1 -2 teaspoon seasoning salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 2 cups shredded cheddar cheese, divided (you may use more cheese)

1. In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat.
2. Add in the taco seasoning mix with a wooden spoon until well combined.
3. Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low.
4. Cover and simmer for 25 minutes or until the rice is tender.
5. Season with seasoned salt and pepper.
6. Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.

ground beef, onion, garlic, green bell pepper, pepper, taco seasoning mix, chicken broth, zucchini, tomatoes, corn, instant minute rice, salt, fresh ground black pepper, cheddar cheese

Taken from www.food.com/recipe/mexi-ground-beef-rice-skillet-250109 (may not work)