Zesty Mexican Rice Skillet Dinner

  • 1 pound lean ground beef
  • 2 cups chicken stock
  • 1 (15 oz) can diced tomatoes
  • 1 (15oz) can corn, drained and rinsed
  • 1 (15oz) can black beans, drained and rinsed
  • 1 cup uncooked long grain white rice
  • 1 cup onion, finely chopped
  • 1 cup cheddar cheese, shredded
  • 1 packet taco seasoning
  • 1 jalapeño, seeded and diced, optional
  • Toppings:
  • 1 cup sour cream
  • ½ cup iceberg lettuce, shredded
  • 1 large tomato, diced
  • 1 avocado, diced
  • fresh cilantro
  1. In a large skillet, brown beef and onions over medium-high heat until meat is cooked and onions are soft, about 5 minutes.
  2. Stir in taco seasoning, coating beef mixture evenly. Add chicken stock, canned tomatoes, corn, black beans, and rice, stirring well to combine.
  3. Bring to a boil, then reduce heat and simmer, covered, 15-20 minutes or until rice is tender and liquid has absorbed.
  4. Top with cheese, cover, and let heat 2-3 minutes, or until cheese has melted.
  5. Remove from heat, serve with desired toppings, and enjoy!

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