Mexican Beef and Rice Skillet
7 min
Prep Time
23 min
Cook Time
30 min
Total Time
6
Servings
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 Tbsp taco seasoning
- ½ tsp fine sea salt (or to taste)
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
- 1 can black beans, drained and rinsed
- 1 cup corn (rinsed - frozen or canned)
- ¾ cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
- 2 cups shredded Mexican cheese, Colby Jack, or a mix of mozzarella and cheddar
Instructions
- Heat 1 Tbsp oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula, until no longer pink (about 3 minutes).
- Add chopped onion and sauté until softened, another 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add taco seasoning and stir to combine.
- Add Rotel tomatoes (with juices), black beans, corn, and rice. Stir to combine.
- Add 2 cups chicken stock and salt. Bring to a light boil, then reduce heat to a simmer. Cover and cook on low for 15 minutes or until rice is done. Turn off heat.
- Sprinkle cheese on top, cover, and let rest for 5 minutes until cheese is melted.
- Garnish with fresh cilantro and serve with your favorite taco toppings (avocado, sour cream, jalapeños, etc.).
Notes
No notes!?!