Mexican Rice Skillet
This Mexican Rice Skillet delivers a deliciously satisfying meal with bold flavors and simple preparation. Enjoy it with your favorite toppings for an extra touch of flair!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup frozen corn kernels
- 1 10 oz can Rotel tomatoes
- 1 cup onion, finely chopped
- 1 pound lean ground beef
- 2 cups chicken stock
- 1 package taco seasoning
- 1 cup salsa
- 1 cup uncooked long grain white rice
- 1 1/2 cups cheddar cheese, shredded
- Black olives, sliced (optional)
- Diced tomatoes (optional)
- Avocado, sliced (optional)
- Sour cream (optional)
- Fresh cilantro (optional)
Instructions
- In a large skillet over medium-high heat, brown 1 pound of lean ground beef, breaking it into small pieces. Add 1 cup finely chopped onion and cook until softened. Stir in 1 package of taco seasoning until the meat is evenly coated.
- Add 1 cup frozen corn kernels, 1 cup salsa, 1 cup uncooked long grain white rice, 1 can (10 oz) Rotel tomatoes, and 2 cups chicken stock. Stir well to combine.
- Bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the rice is tender and most of the liquid is absorbed.
- Sprinkle 1 1/2 cups shredded cheddar cheese over the top. Cover and let it heat until the cheese is melted.
- Top with optional garnishes like sliced black olives, diced tomatoes, avocado slices, sour cream, and fresh cilantro.
Nutrition
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg