Kittencal'S Mexi Ground Beef And Rice

• 2 -3 tablespoons oil
• 1 1/2 lbs ground beef
• 1 medium onion, chopped (can use 2 onions)
• 1 green bell pepper, seeded and chopped
• 4 garlic cloves, minced (don't skimp on the garlic add in more if desired)
• 1 teaspoon crushed red pepper flakes
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 1/2 cups chicken broth (can use water or half each, all chicken broth is better to use)
• 1 (28 ounce) can diced tomatoes, undrained (no substitutes, crushed will not work)
• 1 cup uncooked converted long grain white rice (such as Uncle Ben's converted rice)
• 1 teaspoon seasoning salt (or to taste, can use white salt)
• 1/2 teaspoon fresh ground black pepper (to taste)
• 1/2 cup sliced green olives

1. Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
2. Mix in the taco seasoning mix until combined.
3. Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
4. Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.

oil, ground beef, onion, green bell pepper, garlic, red pepper, taco seasoning mix, chicken broth, tomatoes, long grain white rice, salt, fresh ground black pepper, green olives

Taken from www.food.com/recipe/kittencals-mexi-ground-beef-and-rice-385036 (may not work)