Mexican Beef 'N Rice Skillet - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Cheesiness at its best.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 1 lb. ground beef
- 1 c. white rice
- 1 15-oz. can fire-roasted tomatoes
- 1 15-oz. can black beans, rinsed and drained
- 1 1/2 c. corn, fresh, frozen, or canned corn
- 1 4-oz. can green chilis
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- kosher salt
- 2 c. low-sodium chicken broth
- 1 1/2 c. shredded cheddar and Monterey jack
- Fresh cilantro, for garnish
Instructions
- In a large skillet over medium heat, heat extra-virgin olive oil. Add onion and cook 2 minutes, then add ground beef and cook, breaking up with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
- Move beef to one side of skillet and add white rice to other side. Sauté 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin, and chili powder. Season with salt. Stir to combine, then pour over chicken broth.
- Bring to a simmer, cover, and cook 20 minutes.
- Top with 1 1/2 cups shredded cheddar and Monterey jack and cover to let melt, 2 to 3 minutes.
- Garnish with cilantro and serve.
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