Spicy Beef & Beans with Sweet Corn, Brown Rice and Fresh Salsa

1lb ground beef or choice of protein

2 cloves garlic, minced

2 tsp chili powder, divided

2 tsp paprika, divided

1 tsp cumin, divided

2 32oz cans black beans, drained and rinsed

2 tbs olive oil

5 fresh corn on the cob

2 cups brown rice, cooked according to label

For Pico De Gallo (Salsa):

2 roma tomatoes, chopped

1 jalapeno, diced

1 small red onion, diced

Juice from 1 1/2 lime

1/2 bunch cilantro, chopped

Salt to taste

Begin by preparing the pico de gallo.

Mix all ingredients together in a bowl, taste test and allow to marinate and soak up the flavor while you start the rest of the meal.

Next, preheat outdoor grill, if available, to grill the corn. If you don’t have a grill, the corn can also be boiled for 5-8 minutes.

While grill is preheating or water is getting to a boil, heat a large skillet over medium heat then add ground beef. At this point, you should also start preparing the rice you are using. Most rices usually require a 1-2 ratio of rice to water that is brought to a coil then covered and simmered until liquid is absorbed.

Cook the beef thoroughly and drain any excess fat. Then, add garlic and dry seasoning and taste test, adding salt if needed.

Heat a different large skillet, add olive oil, then the drained & rinsed beans, then remaining seasonings and mash beans with a potato masher until desired consistency is reached.

If using a grill for the corn, cook until slightly charred or until soft enough to bite.

Using a sharp knife, cut kernels down the ear of the corn starting from the top and slowly sawing down until all kernels are cut off. If you boiled your corn, add the kernels to any skillet and quickly sautee with a splash of oil or touch or butter. This step is optional but recommended!

Serve the meals with all the cooked ingredients, beef, beans, rice, corn, and a nice, big scoop of pico de gallo and extra lime or any additional toppings, if desired. Enjoy!