Name: Mexican Beef 'N Rice Skillet
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil -; 1 large onion, chopped -; 1 lb. ground beef -; 1 c. white rice -; 1 15-oz. can fire-roasted tomatoes -; 1 15-oz. can black beans, rinsed and drained -; 1 1/2 c. corn (fresh, frozen, or canned) -; 1 4-oz. can green chilis -; 1 tbsp. ground cumin -; 1 tbsp. chili powder -; Kosher salt -; 2 c. low-sodium chicken broth -; 1 1/2 c. shredded cheddar and Monterey jack -; Fresh cilantro, for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Beef 'N Rice Skillet

1. 1 tbsp. extra-virgin olive oil -

2. 1 large onion, chopped -

3. 1 lb. ground beef -

4. 1 c. white rice -

5. 1 15-oz. can fire-roasted tomatoes -

6. 1 15-oz. can black beans, rinsed and drained -

7. 1 1/2 c. corn (fresh, frozen, or canned) -

8. 1 4-oz. can green chilis -

9. 1 tbsp. ground cumin -

10. 1 tbsp. chili powder -

11. Kosher salt -

12. 2 c. low-sodium chicken broth -

13. 1 1/2 c. shredded cheddar and Monterey jack -

14. Fresh cilantro, for garnish -

How to cook deliciously - Mexican Beef 'N Rice Skillet

1. Stage

In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.

2. Stage

Move beef to one side of skillet and add white rice to other side. Cook 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.

3. Stage

Bring to a simmer, cover, and cook 20 minutes.

4. Stage

Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.

5. Stage

Garnish with cilantro and serve.