Tex-Mex Rice...

I can't call this Mexican rice - it's not. It's not technically Spanish rice, either... It's hispanically inspired, thus the tex-mex. I did this in my 10-cup rice cooker, but you can do it in a single pan with a good lid. It's easy to do, inexpensive, very tasty, and leftovers are great in a tortilla.

Prep time: About 15-20 minutes
Cook time: About 20 minutes
Serves 6-8 hungry people

1.5 lbs ground meat (I like 2/3 turkey, 1/3 pork)
4 cloves garlic
1 pasillo pepper, minced
2 red bell peppers
2 yellow bell peppers
1 jalepeno pepper, minced (you can seed and de-vein for less heat)
1 large red onion, diced
2 cups black beans, cooked
2 cups rice, cooked
1 cup corn, cooked
salt and pepper to taste

Brown the meat in a pan and, once almost completely done, add garlic and peppers
Stir to combine, and let cook a few minutes
Add onion, and cook for about 5-7 minutes on medium heat, until softened
Add remaining ingredients, stirring to combine and heat

I like serving this with homemade guacamole, cotija cheese, and creme freshe.

Enjoy!

~M