Traditional Mexican Skillet of Beef and Rice
Amazing classic flavors of Mexican food: salsa, rich tomato sauce and beans.
Servings 4 cups
Calories 788kcal
Ingredients
- 1 cup brown rice cooked
- 2 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 bell peppers red and yellow
- 1.5 lb. ground beef 90 percent lean
- 2 tablespoon tomato paste
- 2 tablespoon taco seasoning
- 1 cup salsa chunky and mild
- 1 cup chicken broth or more, as needed
- salt and pepper to taste
- 1 cup corn yellow, canned
- 1 cup black beans canned
- 1 cup Mexican style cheese shredded
- ½ cup grape tomatoes halved
- 1 lime sliced
- Parsley chopped, for garnish
Instructions
Make the rice
- Begin by preparing the rice - I boiled 1 cup of brown rice in 2 cups water in order to have enough.
Brown the beef
- Next heat olive oil in a large 12 inch skillet. Add onions and garlic and saute them for 4 minutes. Add bell peppers and cook them for 1 more minute. Add ground beef and cook until browned.
Make the sauce
- Add tomato paste and taco seasoning to the beef and mix well. Next pour in salsa and chicken stock. Taste the sauce and add salt and pepper to taste.
- Once everything is simmering, add cooked rice, corn and black beans. Cook for 10 more minutes, covered, until well heated. Add more salsa or chicken stock if you want more liquid.
- Add cheese to the skillet, close the lid again and allow the cheese to melt.
- Serve immediately with melted cheese on top, halved grape tomatoes and limes (you can squeeze lime juice if you want). Sprinkle with chopped parsley.
Nutrition
Calories: 788kcal | Carbohydrates: 69g | Protein: 52g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1097mg | Potassium: 1368mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2704IU | Vitamin C: 85mg | Calcium: 271mg | Iron: 7mg