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Mexican Beef N' Rice Skillet

Is there anything better than a one-skillet meal? We don’t think so, particularly if it’s as family-friendly and quick as this one, featuring spiced ground beef, flavorful rice, hearty beans, and lots of cheese. It all comes together in just 40 minutes with minimal prep and is perfect for when you want to spice things up. LEVEL: EASY SERVING SIZE: 4 TOTAL TIME: 40 min Ingredients SAVE TO MY RECIPES 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 6 oz. Westside Screamin’ Hot Sauce 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 Step 1 In 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. Step 2 Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add Westside Screamin’ Hot Sauce, fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth. Step 3 Bring to a simmer, cover, and cook 20 minutes. Step 4 Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes. Step 5 Garnish with cilantro and serve.





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