Mexican Skillet
Pico de Gallo Rice
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Ingredients
- 1 lb ground beef (or use ground turkey or ground chicken)
- 3 red bell peppers, chopped
- 1 onion, chopped
- 2 cups frozen corn kernels
- 3 cloves garlic, minced
- 1 (15-oz) can black beans, drained and rinsed
- ⅓ cup water
- 2 Tbsp taco seasoning mix
- 1½ cups shredded Mexican-blend cheese
Instructions
- Cook beef in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Meanwhile, sauté bell peppers and onion in another large skillet coated with cooking spray over medium-high heat 3 to 4 minutes. Add corn and garlic; cook 4 to 5 minutes.
- Add beans, water, and taco seasoning; cook 3 minutes or until thoroughly heated. Stir in beef. Top with cheese; cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown or white rice
- 1 (10-oz) container pico de gallo
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in pico de gallo; sprinkle with cilantro.
30 Minute Meals Meal Plan
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