Mexican Beef and Rice Skillet
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)
1.5 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
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.
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.
Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
This Article And Recipe Adapted From This Site