Mexican Beef & Rice Skillet
Super easy to make, this delicious Mexican Beef & Rice Skillet is a great comfort food and one-pot dish to serve your family.
Ingredients
- 1 tbsp. canola oil tips & tricks
- 1 cup white onions, chopped
- ground Himalayan pink salt, to taste
- 1/2 cup red peppers, chopped
- 1/2 cup poblano peppers, chopped
- 1 1/2 lbs. (750g) lean ground beef
- freshly ground mixed peppercorns, to taste
- 2 to 3 large cloves garlic, pressed
- 1 tbsp. dried oregano leaves
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1/2 tbsp. smoked paprika
- 2 tbsp. tomato paste tips & tricks
- 1 1/4 cups uncooked long-grain white rice such as basmati
- 1 can (14 oz.) black beans, drained and rinsed
- 1 can (14 oz.) corn kernels, drained
- 3 cups low-sodium beef broth
- 1/2 tbsp. hot sauce such as Cholula, or to taste
- 2 cups sharp Cheddar cheese, shredded
- 1 1/2 tbsp. fresh chopped cilantro, for garnish tips & tricks
Directions
- In a large skillet over medium heat, add oil and when it gets hot, drop in onions; generously season with ground sea salt. Sauté for 2 minutes.
- Add peppers and sauté for 3 minutes.
- Add ground beef, breaking the meat into small pieces, and season with ground pepper. Cook until halfway done and then add pressed garlic. Continue cooking until no longer pink.
- Season with oregano, cumin, chili powder and smoked paprika. Mix the ingredients before adding tomato paste; stir to coat.
- Add rice, black beans, corn kernels, beef broth and hot sauce. Stir well, bring the mixture to a boil, cover and reduce to medium-low. Let it simmer for 15 minutes or until the rice is tender.
- Add 1 cup cheese, mix it in; stir in the remaining cup of cheese. Garnish with fresh chopped cilantro and serve immediately with sour cream…