Mexican Beef N Rice Skillet

4 serving(s)

Prep Time: 5 mins

Total Time: 40 mins

Cal/Serv: 1062

• 1 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 lb. ground beef
• 1 cup white rice
• 1 (15-oz.) can fire-roasted tomatoes or two cups pasta sauce.
• 1 (15-oz.) can black beans, rinsed and drained
• 1 1/2 cups corn (fresh, frozen, or canned)
• 1 (4-oz.) can green chiles
• 1 Tbsp. ground cumin
• 1 Tbsp. chili powder
• kosher salt
• 2 cups low-sodium chicken broth
• 1 1/2 cups shredded cheddar and Monterey jack
• Fresh cilantro, for garnish

1. 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.
2. 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.
3. Bring to a simmer, cover, and cook 20 minutes.
4. Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.
5. Garnish with cilantro and serve.