Mexican Beef and Rice Skillet
Mexican Beef and Rice Skillet
5 minutes
35 minutes
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 1 large onion, chopped
- 1 lb. ground beef
- 1 cup white rice
- 1 (15-oz.) can fire-roasted tomatoes
- 1 (15-oz.) can black beans, rinsed and drained
- 1 1/2 cup corn (fresh, frozen, or canned)
- 1 (4-oz.) can green chiles
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Kosher salt
- 2 cups low-sodium chicken broth
- 1 1/2 cups shredded cheddar and Monterey jack
- fresh cilantro, for garnish
Directions
- In a large skillet over medium heat, heat olive oil. Add onion and cook for 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain any extra fat.
- Move beef to one side of the skillet and add white rice to the other side. Cook for 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.
- Bring to a simmer, cover, and cook for 20 minutes. Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes. Garnish with cilantro and serve.
Leave a comment