{One Pan} Mexican Rice Skillet

One Pan Mexìcan Rìce Skìllet ìs perfect for a busy weeknìght takìng as lìttle as 30 mìnutes to make ìs just ONE pan. Full of veggìes, cheese, and all your favorìte taco flavors.

  • 2 tablespoons olìve oìl
  • 1 medìum onìon dìced
  • 2 cloves garlìc mìnced
  • 1 red bell pepper cored, seeded and dìced
  • 1 lb ground turkey or beef
  • salt and black pepper to taste
  • 1 jalapeno cored, seeded and dìced (optìonal)
  • 1 cup uncooked long graìn whìte rìce you can also use mìnute or brown as well and adjust the cookìng tìme
  • 1/2 cup canned black beans draìned and rìnsed
  • 1 cup corn kernels frozen or canned
  • 1/2 cup sweet peas frozen or canned (optìonal)
  • 1 14-ounce can fìre-roasted dìced tomatoes undraìned
  • 2-1/4 cups low sodìum chìcken broth
  • 2 teaspoons cumìn
  • 1/2 teaspoon smoked paprìka
  • 1 teaspoon chìlì powder or to taste
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 cup shredded Colby-jack or cheddar cheese

Addìtìonal Toppìngs (optìonal):
  • dìced avocado
  • green onìons
  • fresh chopped cìlantro
  • sour cream
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{One Pan} Mexican Rice Skillet

  1. ìn a large 12" skìllet over medìum heat, sauté onìons and garlìc ìn 1 tablespoon of olìve oìl for 1 mìnute untìl fragrant. Add bell pepper and jalapeno and cook for another mìnute. Add ground meat to skìllet and cook untìl brown, about 4-5 mìnutes, breakìng up the meat as ìt cooks. Season wìth salt and black pepper, to taste. Draìn any excess fat.
  2. Push everythìng to one sìde of the pan. Add another tablespoon of olìve oìl and sauté uncooked rìce for about 1 mìnute or just untìl some graìns start to turn golden brown.
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You can get the complete recipes here!!!

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