Mexican Skillet
Pico de Gallo Rice
Ingredients
- ½ lb ground beef (or use ground turkey or ground chicken)
- 1 red bell pepper, chopped
- ½ onion, chopped
- 1 cup frozen corn kernels
- 2 cloves garlic, minced
- ½ (15-oz) can black beans, drained and rinsed
- ¼ cup water
- 1 Tbsp taco seasoning mix
- 1 cup shredded Mexican-blend cheese
Instructions
- Cook beef in a nonstick skillet over medium-high heat 5 minutes or until browned and crumbly.
- Meanwhile, sauté bell pepper and onion in another skillet coated with cooking spray over medium-high heat 3 to 4 minutes. Add corn and garlic; cook 3 to 4 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
- 1 (3.5-oz) pouch boil-in-bag brown or white rice
- ¼ cup pico de gallo
- 2 Tbsp fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in pico de gallo; sprinkle with cilantro. Season with salt to taste.
30 Minute Meals Meal Plan
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