Mexican Beef and Rice Skillet Recipe

• servings: 6 servings
• active time: 7 minutes
• total time: 30 minutes

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

Directions

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*.

Nutrition

• Calories: 586 kcal
• Total Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 107 mg
• Sodium: 764 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 32 g