Mexican Beef and Rice Skillet
This mexican beef and rice skillet is the perfect one pot wonder - cheesy, flavorful and meaty for all those weeknight dinners when you want a quick dinner without switching on the oven!
Servings: 6
Calories: 450kcal
Equipment
Ingredients
- 1 tablespoon Oil
- 1 pound Beef
- 3 Garlic cloves minced
- 1 Jalapeno finely chopped
- 1 large Onion diced
- 2 Green Bell Peppers diced
- 1 can diced Tomatoes
- 3 tablespoons Taco Seasoning
- 1 cup Rice
- 2 cups Beef Stock
- 1 cup Cheddar cheese
- 1 tsp sea salt
- ¼ tsp fresh ground black pepper
- Diced tomatoes bell peppers, avocados, olives and cilantro for topping
Instructions
- Heat oil in a pan and add the ground beef. Brown the beef for a few minutes and add garlic, jalapeno and onion.
- Stir fry for a few minutes till the onion starts turning translucent and add the bell peppers, tomatoes, taco seasoning and salt.
- Cook this for 4-5 minutes and add the rice and beef stock to the skillet.
- Bring this to a quick boil, and then lower the heat to a simmer. Cover and cook for 15-20 minutes till the rice is cooked through.
- Mix in the shredded cheese and serve with your favourite topping.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 23g | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1108mg | Fiber: 5g | Sugar: 6g