Mexican Rice Skillet
This Mexican rice skillet is a one pot meal you'll make again and again. Especially because you can make it in under 30 minutes!
Servings: 6
Ingredients
- 1 pound lean ground beef
- 1 cup onion finely chopped
- 1 package taco seasoning
- 1 cup frozen corn kernels
- 1 cup salsa
- 1 cup uncooked long grain white rice
- 2 cups chicken stock
- 1 10 oz can Rotel tomatoes
- 1 ½ cup cheddar cheese shredded
Instructions
- In a large skillet over medium high heat brown grown beef, breaking apart. Add onions, and cook until soft. Stir in taco seasoning until the meat is evenly coated.1 pound lean ground beef, 1 cup onion, 1 package taco seasoning
- Add corn kernels, salsa, rice, tomatoes, and chicken stock. Stir until well mixed. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes, or until the rice is cooked through, and most
of the liquid is absorbed.1 cup frozen corn kernels, 1 cup salsa, 1 cup uncooked long grain white rice, 2 cups chicken stock, 1 10 oz can Rotel tomatoes - Sprinkle cheese over the top of the dish. Cover and heat until cheese is melted.1 ½ cup cheddar cheese
- Top with desired toppings to serve.Black Olives, Tomatoes, Avocado, Sour Cream, Cilantro
Video
Nutrition
Calories: 417kcal | Carbohydrates: 26g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1017mg | Fiber: 2g | Sugar: 6g
