Spanish Rice

This is a recipe that is so versatile.  I usually make it with leftover taco meat. When I make tacos, I brown 2 pounds of ground beef and drain the grease.  Then, I add a packet of taco seasoning and water along with a can of black beans (drained and rinsed) and a can of corn (drained).  This is my effort to sneak a few extra veggies/fiber/protein into the kids' tacos. We usually need about 1 pound of this beef mixture for our tacos leaving the second pound for me to use for something else....like this Spanish Rice.  It can be eaten as a main dish or as a side dish. Scott has been known to pile it on top of tortilla chips to make some nachos or on top of shredded lettuce as a taco salad.  It also works well as a burrito filling.

-1 pound ground beef with taco seasoning and corn and black beans (see above)
-4 cups cooked brown rice
-1/4-1/2 cup chopped peppers (red, green, yellow...whatever you have)
-1 can diced tomatoes (or rotel)
-2 carrots, chopped (or a about 10-15 baby carrots, chopped)
-2-3 stalks of celery, chopped
-1/2 medium onion, chopped
-2 cloves garlic, minced
-shredded cheese (cojack is my fave)
-1/4 teaspoon salt
-1/4 teaspoon chili powder

Saute onion, celery, garlic, carrots and peppers in a little olive oil until tender.  Mix in beef mixture, rice, tomatoes, salt, chili powder, and a little water.  Simmer uncovered for about 15 minutes until water is incorporated.  Add more water as needed so rice doesn't burn.  When serving, sprinkle with a little shredded cheese.  I also like some jalapenos on mine.