Directions
- 1Heat a big pan over medium heat and add ground beef, chopped onion, salt, pepper, chili powder, cumin and dried cilantro.
- 2Cook until the beef is cooked through and the onions have softened, then drain any grease.
- 3Add minced garlic, rinsed rice, drained corn, drained black beans, Rotel (not drained), tomato sauce, and chicken broth to the skillet.
- 4Stir well and let it come to a simmer.
- 5Cover the pan with a lid and cook on medium-low heat for 15 to 20 minutes, or until the rice is cooked.
- 6Stir in half of the shredded Colby Jack cheese.
- 7Top with the remaining cheese.
- 8Pop it in the oven for a couple of minutes to melt the cheese.
- 9Sprinkle on some cilantro and serve with sour cream, taco sauce, pico de gallo, and tortilla chips.
Ingredients
- 1 lb ground beef
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 onion, chopped
- 1 tbsp minced garlic
- 10 oz can Rotel, not drained
- 8 oz can tomato sauce
- 10 oz can corn, drained
- 10 oz can black beans, drained and rinsed
- 1.5 cups chicken OR beef broth
- 1 cup long grain white rice, uncooked & rinsed
- 2 cups shredded Colby Jack cheese
- sour cream
- cilantro
- pico de gallo
- taco sauce
Equipment
big panlidoven
Tips
- Leftovers are perfect for easy lunches.
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