Mexican Beef 'N Rice Skillet

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 lb. ground beef

1 c. white rice

1 15-oz. can fire-roasted tomatoes

1 15-oz. can black beans, rinsed and drained

1 1/2 c. corn (fresh, frozen, or canned)

1 4-oz. can green chilis

1 tbsp. ground cumin

1 tbsp. chili powder

kosher salt

2 c. low-sodium chicken broth

1 1/2 c. shredded cheddar and Monterey jack

Fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.

Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.

Bring to a simmer, cover, and cook 20 minutes.

Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.

Garnish with cilantro and serve.

Nutrition

• Calories: 1064
• Total Fat: 58 g
• Saturated Fat: 27 g
• Trans Fat: 2 g
• Cholesterol: 168 mg
• Sodium: 1676 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 13 g
• Total Sugars: 9 g
• Protein: 58 g