Mexican Beef 'N' Rice Skillet

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

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 chiles

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

Instructions

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.

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.

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

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

Garnish with cilantro and serve.

Nutrition

• Calories: 1062
• Lipides Totaux: 58 g
• Lipides Saturés: 27 g
• Acides Gras Trans: 1 g
• Cholestérol: 167 mg
• Sodium: 1676 mg
• Glucides Totaux: 67 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 9 g
• Protéines: 57 g