Mexican Beef and Rice Skillet Recipe
This is a one-pan, 30-minute easy dinner that you'll make over and over. It's one of our favorite ways to use ground beef, and it is protein-packed between the meat and the beans. You can add your favorite taco toppings for serving and you'll love that this reheats well!
Foto: Natasha's KitchenIngredients
- 1 Tbsp olive oil
- 1 lb ground beef (80/20 or 85/15)
- 1 medium onion (diced)
- 2 g arlic 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)
Steps
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*.
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