Mexican Beef and Rice Skillet

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 large onion (chopped)

2 cloves garlic (minced)

1 pound ground beef

1 red pepper (diced)

1 yellow pepper (diced)

1 tablespoon tomato paste

1 tablespoon taco seasoning

salt & pepper (to taste)

1 cup rice (parboiled preferred; see notes)

1 ½ cups broth (or more if it seems dry)

1 jar (16-oz) chunky salsa

1 can (15-oz) black beans

1 cup sweet corn (canned OR frozen)

Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips…. (optional, to serve)

Directions

Brown meat:Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.

Add remaining ingredients:Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.

Cook:Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.

Serve:Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.

Nutrition

• Serving Size: 1 /6 of recipe
• Calories: 385 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Cholesterol: 47 mg
• Sodium: 877 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 26 g