Recipe Save: Spicy Taco Rice Skillet

Origin:  Modified from internet (www.readyseteat.com)
Total Preparation Time: 20 minutes
Total Time (prep and cooking): 45 minutes
Number of Servings: 8

Ingredients

  • 1 pound lean ground beef
  • 1-1/2 cups diced white onion
  • 1 green bell pepper, minced
  • 1 medium red bell pepper, minced
  • 2 tbsp each tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1-1/2 teaspoons salt
  • 1 can (15 oz each) black beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterrey Jack cheese
  • Sour Cream, optional
  • Chopped green onion, optional

Preparation

  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese.
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.
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