One Skillet Mexican Rice

By Booper-2

Ingredients

• One Skillet Mexican Rice Casserole
• SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt, divided
• 2 teaspoons New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 1 (15 ounce) can low sodium black beans, rinsed and drained
• 1 (14.5 ounce) can fire roasted tomatoes with garlic
• 1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
• 1 (4 ounce) can fire roasted diced jalapenos
• 1 cup jasmine rice
• 2 cups water
• 8 ounces Colby jack cheese, shredded
• optional garnish: fresh cilantro, chopped

Details

Servings 6
Adapted from theslowroasteditalian.com

Preparation

Step 1

Warm a large (10") skillet over medium high heat. Add ground beef and
1/2 teaspoon salt. Cook until beef is cooked through. Drain excess
drippings if necessary (I had very little drippings and did not have to
drain). Add spices (chili powder, cumin, paprika, onion powder, 1
teaspoon salt and 1 teaspoon pepper) to beef. Stir to combine.

Add
black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to
combine. Add water. Stir to combine. Cover and bring to a boil. Once
mixture is boiling, stir well making sure there are no bits stuck to the
bottom. Reduce to simmer.

Cook 15 minutes or until
rice is cooked through, remove cover half way through, stir well
unsticking any stuck bits on the bottom of the pan.

Remove from heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
Sprinkle with cilantro. Serve and enjoy.