We love a good skillet meal around here and we especially love this Tex-Mex Rice Skillet! It’s extremely easy to throw the juicy beef, the tender veggies, and the fluffy rice all into one skillet, let it simmer, sprinkle it with cheese, and boom! You’ve got a cheesy, yummy dinner ready in 30 minutes with hardly any dirty dishes to show for it. Hearty, filling, and delicious, this Tex-Mex Rice Skillet is one worthy of making the meal rotation over and over!
Ingredients
For the rice skillet:
- 1 pound lean ground beef
- 1 cup onion, finely chopped
- 1 (1-ounce) packet taco seasoning
- 1 cup frozen corn
- 1 cup salsa
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup cheddar cheese, shredded
For the toppings:
- black olives, to taste, sliced
- avocado, to taste, sliced
- sour cream, to taste
- cilantro, to taste, chopped
Directions
Step 1 –In a large skillet over medium high heat, cook the beef, while crumbling, until it is no longer pink.
Step 2 –Add the onions to the cooked beef and cook until they are soft.
Step 3 –Stir the taco seasoning into the beef-onion mixture until it is evenly coated.
Step 4 –Add the corn, the salsa, the rice, the chicken stock, and the tomatoes with green chilies to the beef-onion mixture and stir until it is well-combined. Bring to a boil.
Step 5 –Cover the skillet and reduce the heat to a simmer. Cook until the rice is cooked through and most of the liquid has absorbed, about 15 minutes.
Step 6 –Sprinkle the cheese over the rice mixture. Cover the skillet and heat until the cheese has melted.
Step 7 –Serve the rice mixture with your preferred toppings.
