Skillet Mexican Rice Bowl is everything you love about Mexican food in one bowl.
Cinco de Mayo is tomorrow and you must make this for your family. I love Cinco de Mayo not just because I love Mexican food and can always use and excuse to eat more of it, but because my husband and I got engaged on this day two years ago. And then we went out to Buffalo Wild Wings to celebrate, not exactly what I had in mind that night, but it was still fun.
Everyone will love this including your little one’s. This dish has everything you want in a Mexican dish – beef, taco seasoning, cheese, tomatoes and more. The best part is that it’s made in one pot. No multiple dishes to mess up and then clean later. Super quick, done in less than 3o minutes.
Get out your skillet and let’s get cooking…
- 1 lb. ground beef
- 1 cup yellow onion, diced
- 1 pkg taco seasoning
- 1 cup rice, you can use Minute rice or long-grain
- 2 cups chicken broth
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles, undrained
- 8 oz corn, frozen or canned
- 1 cup cheddar cheese, shredded
- Toppings - diced onion, chopped tomato, sour cream, avocado, cheese, etc.
- Add the beef and onions to a deep-sided skillet over medium heat. Cook until the meat is no longer pink and the onions are translucent.
- Add the taco seasoning, rice, chicken broth, black beans, tomatoes,diced green chiles and corn. Mix together and bring to a boil.
- Once it comes to a boil, lower the heat and allow to simmer for 20 minutes. Most of the liquid will be absorbed. You want that.
- Add the cheese and stir until it's melted.
- Serve with the toppings of your choice.
Adapted from 12 Tomatoes