Mexican Beef and Rice Skillet
Rice, beef, cheese, beans - all cooked in one pot for the perfect cozy dinner.
Ingredients
Mexican Beef Rice Skillet
- .5 lb Ground beef
- ½ yellow onion, diced
- 1 Sweet potato, or honeynut squash, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ bunch Green onions
- 3/4 cup rice
- 1/4 cup quinoa
- 1 can fire roasted tomatoes
- 1 can black beans, drained and rinsed
- 1.25 cups chicken broth
- 1 cup shredded mexican, or cheddar cheese
- Kosher salt
- Black pepper
For the cabbage slaw
- ½ Lime, juiced
- ½ head Red cabbage
- ¼ bunch Cilantro, chopped
- ¼ bunch scallions
- Kosher salt
- Black pepper
- Olive oil
Instructions
- Prep the skillet vegetables - dice the squash into ½” pieces, dice the onion, and thinly slice the green onions.½ yellow onion, 1 Sweet potato, ½ bunch Green onions
- Heat a pan on medium high heat. Add another tablespoon of oil then add the ground beef. Mince with a wooden spoon, then season with kosher salt, the ground cumin, and chili powder..5 lb Ground beef, 1 teaspoon ground cumin, 1 teaspoon chili powder, Kosher salt
- Once browned, remove the excess fat if you desire. Then, add the cubed squash and diced onions, and scallions.½ yellow onion, 1 Sweet potato, ½ bunch Green onions
- After 3 minutes, add the rice and quinoa. Toast for 2 minutes, then add the broth, drained beans, canned tomatoes, and 1 teaspoon of kosher salt.3/4 cup rice, 1/4 cup quinoa, 1 can fire roasted tomatoes, 1.25 cups chicken broth, 1 can black beans
- Bring up to a simmer, then reduce to a simmer, cover, and cook for 20 minutes.
- As the rice cooks, slice the cabbage and cilantro. Toss with a pinch of kosher salt, black pepper, the 1 tablespoon of chopped scallions, the chopped cilantro, lime juice, and olive oil.Black pepper, ½ Lime, ½ head Red cabbage, ¼ bunch Cilantro, Kosher salt, Olive oil, Black pepper
- After 20 minutes, turn off the heat and add the shredded cheese. Cover and let sit covered for another 10 minutes.1 cup shredded mexican
- Once the cheese is slightly melted and the rice is tender, uncover. You can broil for 3 minutes to get some color, or just top with scallions, and serve.½ bunch Green onions
Nutrition
Calories: 470kcal, Carbohydrates: 77g, Protein: 20g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 673mg, Potassium: 862mg, Fiber: 12g, Sugar: 10g, Vitamin A: 10011IU, Vitamin C: 67mg, Calcium: 329mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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