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Ingredients
- 2 cups cooked rice (I have used both brown and white rice. We like both!)
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 large green peppers, diced
- 1/2 cup frozen diced onion (I chop a fresh onion out of the garden)
- 29 oz can diced tomatoes, drained (I like to chop up a few fresh tomatoes instead)
- 3 (14 oz) cans tomato sauce (I usually skip this ingredient if I don't have it on hand)
- 2 (14 oz) cans corn, drained (I use fresh corn off the cob during sweet corn season!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups shredded cheddar cheese
Instructions
- Brown ground beef in a large sauce pan. (I like to use my cast iron pans. Easy clean up!) Drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.
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