Cooking Broke

Mexican Beef ‘N’ Rice Skillet

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

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