Mexican Beef and Rice Skillet Recipe

• 分量: 6 servings
• 調理時間: 7 minutes
• 総時間: 30 minutes

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

• 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