One Pan Cheesy Taco Rice

• servings: 12.5 servings
• total time: 31 minutes

Ingredients

16oz 96/4 Lean Ground Beef

150g Frozen Corn

120g Diced Orange Bell Pepper

120g Diced Yellow Bell Pepper

120g Diced Green Bell Pepper

150g Diced White Onion

240g Canned Black Beans (drained & rinsed)

25g Taco Seasoning

½ tsp Chili Powder

½ tsp Cumin

Pinch of Salt

5g Worcestershire Sauce

10oz Can Diced Tomatoes w/Green Chiles (Rotel)

227g Tomato Sauce (8 oz can)

240g Beef Bone Broth

185g Long Grain White Rice (uncooked, rinsed)

85g Reduced Fat Colby Jack Cheese

Toppings:

20g Sliced Jalapeños

48g Light Sour Cream

60g Low Cal Taco Bell Sauce

Fresh Cilantro

Low Cal Creamy Taco Bell Sauce (makes 12.5 servings):

170g Plain Non Fat Greek Yogurt

113g 2% Cottage Cheese

113g Taco Bell Fire Sauce

8g Taco Seasoning

Directions

Add all taco bell sauce ingredients into a blender and blend till smooth.

Add 96/4 lean ground beef to a pan on 7/10 heat. Flatten with spatula and cook 3-4 minutes until crust forms. Flip and cook for 2-3 minutes.

Chop beef into small pieces while still slightly pink. Add corn, peppers, and onions. Cook until lightly browned.

Add your taco seasoning, chili powder, cumin, pinch of salt, and 5g Worcestershire sauce. Cook 30-60 seconds until the seasoning is toasted.

Add drained and rinsed black beans. Stir and let cook for about 1 minute.

Add beef bone broth, rotel, tomato sauce and rinsed rice. Stir well and bring the entire skillet to a full boil.

Once boiling, cover with a lid and reduce heat to about a 4/10. Cook for 15–20 minutes, stirring once halfway through, until the rice is mostly cooked.

Remove the lid, increase heat slightly, and cook uncovered for 3–5 minutes to allow excess liquid to evaporate and the rice to finish cooking. Stir occasionally.

Once the rice is tender and no excess liquid remains, turn off the heat. Add your shredded cheese, cover again, and let it melt for 2–3 minutes.

Add Top and enjoy!