1 tablespoon lard
1 pound lean ground beef
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10-ounce) can diced tomatoes with green chiles
1 (15-ounce) can black beans, drained and rinsed
1 cup long-grain white rice
1 cup water
1 cup chicken stock
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 pinch cayenne pepper
1 cup shredded pepper jack cheese
In a large skillet with a lid or a Dutch oven, heat the lard over high heat, and add the beef.
Brown the beef well, and remove from the pan with a slotted spoon.
Drain off all but one tablespoon of the fat and discard.
To the same pan, add the diced onions and peppers, and sauté until slightly browned.
Add the canned tomatoes, canned black beans, rice, water, chicken stock and spices. Stir well to combine.
Add the browned beef and stir to combine.
Cover and simmer on low until the rice is soft and the liquid has cooked off, about 20 minutes.
Stir in the shredded cheese and serve.