Mexican Beef and Rice Skillet

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 1 lb ground beef
• 1 cup white rice
• 1 15 oz fire-roasted tomatoes
• 1 15 oz can black beans, rinsed and drained
• 1 1/2 cup corn (fresh, frozen or canned)
• 1 4-oz can green chilis
• 1 tbsp ground cumin
• 1 tbsp chili powder
• kosher salt
• 2 cup low-sodium chicken broth
• 1 1/2 c shredded cheddar and Monterey Jack
• Fresh cilantro, for garnish
• Limes, for garnish

Directions

1. In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook unitl no longer pink, 6 minutesm breaking up with a wooden spoon as it browns. Drain fat.
2. Move beef to one side of skillet and add white rice to other sie. Cook 2 minutes, then add fire=roasted tomatoes, black beans, corn, green chilis, cumin, and chili powder. Season with salt and stir to combine, then pour over chicken broth.
3. Bring to a simmer, cover and cook 20 minutes.
4. Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.
5. Garnish with cilantro and lime and serve

Notes

• Yields: 6 servings
• Total time: 40 minutes