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MAIN DISHES

Mexican Beef and Rice Skillet Recipe

6 servings

分量

7 minutes

調理時間

30 minutes

総時間

材料

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 Mexican cheese (Colby jack, or equal parts mozzarella and cheddar)

手順

Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.

Add chopped onion and sauté until the onion is 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 their juices, black beans, corn, and rice. Stir to combine.

Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.

Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.

Garnish with cilantro before serving, or use your favorite taco toppings*.

栄養

サービングサイズ

-

カロリー

586 kcal

脂肪総量

35 g

飽和脂肪

15 g

不飽和脂肪

16 g

トランス脂肪

1 g

コレステロール

107 mg

ナトリウム

764 mg

炭水化物総量

36 g

食物繊維

2 g

糖質総量

5 g

タンパク質

32 g

6 servings

分量

7 minutes

調理時間

30 minutes

総時間
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