Mexican Beef and Rice Skillet

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

1 tsp olive oil (extra virgin)

1 lb lean ground beef

3 garlic cloves (finely chopped)

1 shallot (finely chopped)

1 red pepper (chopped)

1 cup black beans (rinsed & drained)

1 cup canned corn

1/2 cup salsa

1 cup white rice (uncooked)

3 cups chicken broth (salted)

1½ cups Mexican cheese blend (shredded)

1 tbsp chili powder

1 tsp cumin

1/2 tsp coriander

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp dried parsley

1 tsp salt

1/4 tsp black pepper

sour cream

salsa

cilantro

avocado (sliced)

jalapeño (sliced)

tortilla chips

Instructions

Begin by grabbing a large frying pan and set to medium/high heat.Add the olive oil, and once hot add the ground beef.Cook the ground beef, stirring occasionally, until it's browned and no longer pink.

Next, add the garlic, shallot and red bell pepper and let sauté for 2-3 minutes, just until softened.

Add all of the seasonings and let become fragrant. About 1 minute.

Then add the black beans, corn, salsa, rice, and chicken broth.

Cover and let simmer for 12-15 minutes, or until the rice is fully cooked and the broth has been absorbed.Sammy's tip: Remove the lid during the last 5 minutes of cooking to allow any remaining liquid to absorb.

Add the cheese and cover again just until the cheese has melted.Alternatively, you can stir the cheese directly into the skillet until it has melted.

Remove from the heat and garnish with sour cream, salsa, cilantro, avocado, jalapeño and tortilla chips if desired.

Nutrition

• Calories: 389 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 67 mg
• Sodium: 1300 mg
• Glucides Totaux: 42 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 3 g
• Protéines: 30 g