Mexican Beef and Rice Skillet
Ingredients
1 pound lean ground beef
1 cup diced white or yellow onion
1 red pepper diced
1 yellow pepper diced
3 cloves garlic minced
3 tablespoons tomato paste
1 tablespoon taco seasoning
Salt & pepper to taste
1 cup long grain white rice
2 cups reduced-sodium chicken or beef broth plus extra as needed
16 ounce jar chunky tomato salsa
15 ounce can black beans drained and rinsed
15 ounce can pinto beans drained and rinsed
1 ½ cups shredded Cheddar Jack cheese
Directions
Heat a large skillet over medium heat.
Add the ground beef, and cook until browned, stirring regularly.
Drain any excess grease and return the ground beef to the skillet.
Add the onion and diced peppers and cook until beginning to soften, about 2 minutes.
Stir in the garlic and cook for 30 seconds stirring the entire time.
Stir in the diced peppers and until beginning to soften, about 1-2 minutes, stirring regularly.
Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute.
Add the rice, broth, salsa, black beans, and pinto beans. Stir well to combine.
Cover and simmer for about 15-20 minutes, or until rice is tender, stirring as necessary toward the end of the cooking time. You may need to add additional broth if the mixture starts to get too dry.
Remove the skillet from heat.
Sprinkle with shredded cheese and cover skillet.
Let it sit for 5 minutes or until the cheese has melted.
Serve with guacamole, fresh cilantro, or any of your other favorite toppings.
