1/2 cup uncooked instant rice (I used Uncle Ben's Wholegrain Brown)
1 19-ounce can black beans, rinsed
In a dutch oven over medium-high heat, brown the ground beef until no longer pink. Turn the heat down to medium, and add the onion, garlic, pepper, jalapeno, taco seasoning, and chili pepper flakes and cook until the onions are transparent.
Add the salsa, beef broth, rice, and beans. Bring to a boil. Reduce the heat, cover, and let gently simmer until rice is cooked - about 20 minutes.
Top our bowl of soup with any of the following: crushed tortilla chips, shredded cheese, sour cream, cilantro, avocado, onion greens, or sliced jalapeno peppers.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2014/03/beef-and-bean-burrito-soup.html