Cowboy Beef and Rice Skillet
Ingredients
1 Pound ground beef
1 Tablespoon olive oil
1/2 Cup onion, diced
1 Tablespoon garlic, minced
1 Teaspoon chili powder
1 Teaspoon ground cumin
1 Teaspoon smoked paprika
1 Teaspoon salt
1 1/2 Cups chicken broth
1 Cup long grain rice, uncooked
14 1/2 Ounces diced tomatoes, fire-roasted
10 3/4 Ounces Rotel, tomatoes
15 Ounces black beans, canned, rinsed, and drained
14 1/2 Ounces canned corn, canned, drained
2 Cups Mexican cheese, shredded
Optional Toppings:
▢Sliced avocado, cilantro, sour cream, pickled jalapenos
Directions
In a large sauté pan, cook the beef until it is no longer pink. Add the olive oil, onion and garlic and continue to cook for another 3 to 4 minutes.
Stir in the chili powder, cumin, paprika and salt.
Stir in the broth, rice, tomatoes, Rotel, beans and corn. Allow the broth to come to a simmer, then cover with the lid and turn the heat down to 4 or medium low. Set a timer for 20 minutes.
Check the rice after 15 minutes and make sure it isn’t too dry. If necessary, add a little more broth or water. Replace the lid and continue cooking for an additional 5 to 10 minutes.
Check the rice for doneness. Stir in half of the cheese, then top with the remaining cheese. Remove the skillet from the heat and place the lid back until the cheese melts.
Serve with all your favorite toppings.
