Mexican Beef & Rice Skillet
This Mexican Beef and Rice Skillet is a one-pan, 30 minute easy dinner that you'll make over and over. Your family will love it!
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Ingredients
- 450g/15.9oz Ground Beef
- 1 Medium Onion, diced
- 2 Garlic Cloves, minced
- ½ Small Green Bell Pepper, diced
- 50g/5-6 Tbsp Taco Seasoning
- ¼ Tsp Chilli Flakes
- 400g/14oz can Tomatoes, Diced
- 400g/14oz can Red Kidney Beans or Black Beans, drained and rinsed
- 1 Cup Sweetcorn
- 1 Cup Raw Jasmine Rice, rinsed and drained
- 21¼ Cups Chicken Stock
- 90g/1 Cup Shredded Mozzarella Cheese
- 90g/1 Cup Shredded Red Cheddar Cheese
- Salt & Pepper
- 3 Tomatoes, diced (pulp removed)
- 2 Avocados, diced
Main:
Toppings:
Method
- Heat a little olive oil in a large skillet, then add the onion and cook until softened.
- Add the ground beef and cook until no longer pink, then add the garlic and cook for 30 seconds, until fragrant.
- Add the taco seasoning and chilli flakes (adjust to taste), stir to combine, then add the rice and stir through for about 1 minute.
- Add the diced tomatoes, bell peppers, kidney beans and sweetcorn. Season with salt and pepper and stir to combine.
- Add the chicken stock and bring to a boil. Cover and simmer for 15 minutes or until rice is cooked. Stir through every now and again. Turn of heat.
- Open the lid, sprinkle on both cheeses, then cover and let it rest for 5 minutes until the cheese is melted.
- Serve and garnish with tomatoes and avocado or your favourite taco toppings.
- Enjoy!