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Mexican Beef and Rice Skillet
This Mexican Beef and Rice Skillet is such a quick and easy, one pot meal! It's a great recipe that's filling and takes just 30 minutes to have dinner on the table.
Ingredients
- 1 tablespoon Olive oil
- 1 pound Ground beef
- 1 large Onion, chopped
- 2 Bell peppers, diced
- 1 teaspoon All Purpose Seasoning
- 2 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 1 tablespoon Taco Seasoning
- 1 cup Uncooked parboiled rice, such as Minute Rice or Ben's Original
- 1 ½ cups Chicken broth
- 16 ounces Chunky salsa, 1 jar
- 15 ounces Black beans, 1 can, drained and rinsed
- 1 cup Fire roasted corn kernels
- 1 cup Shredded Colby Jack cheese
Instructions
- Add the oil to a large skillet over medium-high heat. When the oil is hot, add the beef, diced onion, bell peppers, and season with All Purpose Seasoning. Cook until the meat is no longer pink and drain off any excess fat.
- Add the minced garlic, tomato paste and taco seasoning. Cook for 1 minute. Stir in the rice, chicken broth, salsa, black beans and corn.
- Bring the mixture to a simmer. Cover the skillet and cook for 15 minutes or until the rice is tender.
- Remove the skillet from the heat, add the cheese to the top, recover and allow to sit for 3 minutes or until the cheese melts.
- Serve with your favorite toppings.
Christina's Notes
- Turkey: Use ground turkey in place of beef in this great recipe.
- Different Spices: Try using different spices to make this like chili powder, garlic powder or crushed red pepper.
- Salsa: If you like a bit of spice, use a spicy salsa. Any flavor of chunky salsa works!
- Different Cheese: Any blend of cheese would be great. Try Monterey Jack or cheddar.
- Too Dry: If the mixture dries out too much, add a little more broth to help add some of that moisture back in.
- Toppings: Some fantastic topping options for this flavorful rice include sour cream, lime wedges, diced tomatoes or pico de gallo, cilantro, sliced black olives or tortilla chips.