Mexican Beef and Rice Skillet Recipe

• 份量: 6 servings
• 活動時間: 7 minutes
• 總時間: 30 minutes

食材

1 Tbsp olive oil

1 lb ground beef (80/20 or 85/15)

1 medium onion (diced)

2 garlic cloves (minced)

4 Tbsp taco seasoning

½ tsp fine sea salt (or to taste)

10 oz can Rotel Diced Tomatoes and Green Chilis (Original)

1 can black beans (drained and rinsed)

1 cup corn (rinsed-frozen or canned)

¾ cup jasmine rice (rinsed and drained)

2 cups low-sodium chicken stock

2 cups Mexican cheese (Colby jack, or equal parts mozzarella and cheddar)

步驟

Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.

Add chopped onion and sauté until the onion is softened, another 3-4 minutes. Add garlic and cook for 30 seconds, until fragrant.

Add taco seasoning and stir to combine.

Add Rotel tomatoes with their juices, black beans, corn, and rice. Stir to combine.

Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.

Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.

Garnish with cilantro before serving, or use your favorite taco toppings*.

營養

• 卡路里: 586 kcal
• 總脂肪: 35 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 16 g
• 反式脂肪: 1 g
• 膽固醇: 107 mg
• 鈉: 764 mg
• 總碳水化合物: 36 g
• 膳食纖維: 2 g
• 總糖: 5 g
• 蛋白質: 32 g