Taco Rice Skillet
PREP TIME
10 min
COOK TIME
30 min
Serving Size
6 servings
This taco rice skillet will spice up your next taco night! Not only is it delicious, but the best part is…this meal cooks entirely in one pan!
Ingredients
- 1 lb (0.5 Kg) lean ground beef
- 1 small onion, chopped
- 1 red pepper, chopped
- 1 can (540 mL) black beans, drained and rinsed
- 1 can (341 mL) corn
- 1 pkg (35 g) low sodium taco seasoning
- 1 tsp (5 mL) minced garlic
- 1/2 tsp (2 mL) salt
- 1 can (398 mL) diced tomatoes with juice
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) low sodium chicken broth (or water)
- 3/4 cup (175 mL) long grain brown rice
- 1 cup (250 mL) shredded cheddar cheese
OPTIONAL TOPPINGS
- fresh tomatoes, avocado, sour cream, cilantro, taco chips
Directions
| 1. | In a large skillet, brown ground beef with onions and peppers over medium-high heat. Drain any fat left behind. |
| 2. | Add the beans, corn taco seasoning, garlic and salt and cook for 1-2 minutes over medium heat. |
| 3. | Stir in tomatoes, milk, chicken broth and rice. Bring to a simmer over medium heat, then cover and reduce to low heat. |
| 4. | Simmer, covered, for 20 minutes or until rice is tender, stirring once. |
| 5. | Remove from the heat and let sit for 5 minutes. Stir in cheese and serve with optional toppings as desired. |
Tips
- Got leftovers? Wrap them up in a flour tortilla with additional toppings and shredded cheese for an on-the-go lunch.
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