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    Yineke Family

    Mexican Beef 'N' Rice Skillet

    5 Star
    ​

    4 servings

    servings

    40 minutes

    total time
    Start Cooking

    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 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

    Directions

    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

    Serving Size

    -

    Calories

    1062

    Total Fat

    58 g

    Saturated Fat

    27 g

    Unsaturated Fat

    -

    Trans Fat

    1 g

    Cholesterol

    167 mg

    Sodium

    1676 mg

    Total Carbohydrate

    67 g

    Dietary Fiber

    13 g

    Total Sugars

    9 g

    Protein

    57 g

    4 servings

    servings

    40 minutes

    total time
    Start Cooking

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    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 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

    Directions

    1

    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

    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

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

    4

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

    5

    Garnish with cilantro and serve.