ONE PAN MEXICAN RICE SKILLET - LIFE MADE SWEETER
One Pan Mexican Rice Skillet is perfect for a busy weeknight taking as little as 30 minutes to make is just ONE pan. Full of veggies, cheese, and all your favorite taco flavors.
Provided by Kelly
Categories Main Course
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield 4
Number Of Ingredients 22
Steps:
- In a large 12" skillet over medium heat, sauté onions and garlic in 1 tablespoon of olive oil for 1 minute until fragrant. Add bell pepper and jalapeno and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks. Season with salt and black pepper, to taste. Drain any excess fat.
- Push everything to one side of the pan. Add another tablespoon of olive oil and sauté uncooked rice for about 1 minute or just until some grains start to turn golden brown.
- Stir in black beans, corn, peas, canned tomatoes, chicken broth, cumin, paprika, chili powder and cayenne pepper.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 17-19 minutes or until rice is tender, stirring gently every few minutes so the rice doesn't stick. Season with additional salt and pepper as needed.
- Sprinkle with cheese and cover with the lid and remove from heat.
- Allow cheese to melt for 1-2 minutes then serve hot with desired toppings.
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 572 kcal, CarbohydrateContent 57 g, ProteinContent 41 g, FatContent 20 g, SaturatedFatContent 7 g, CholesterolContent 92 mg, SodiumContent 417 mg, FiberContent 5 g, SugarContent 5 g
ONE PAN MEXICAN RICE SKILLET - LIFE MADE SWEETER
One Pan Mexican Rice Skillet is perfect for a busy weeknight taking as little as 30 minutes to make is just ONE pan. Full of veggies, cheese, and all your favorite taco flavors.
Provided by Kelly
Categories Main Course
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield 4
Number Of Ingredients 22
Steps:
- In a large 12" skillet over medium heat, sauté onions and garlic in 1 tablespoon of olive oil for 1 minute until fragrant. Add bell pepper and jalapeno and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks. Season with salt and black pepper, to taste. Drain any excess fat.
- Push everything to one side of the pan. Add another tablespoon of olive oil and sauté uncooked rice for about 1 minute or just until some grains start to turn golden brown.
- Stir in black beans, corn, peas, canned tomatoes, chicken broth, cumin, paprika, chili powder and cayenne pepper.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 17-19 minutes or until rice is tender, stirring gently every few minutes so the rice doesn't stick. Season with additional salt and pepper as needed.
- Sprinkle with cheese and cover with the lid and remove from heat.
- Allow cheese to melt for 1-2 minutes then serve hot with desired toppings.
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 572 kcal, CarbohydrateContent 57 g, ProteinContent 41 g, FatContent 20 g, SaturatedFatContent 7 g, CholesterolContent 92 mg, SodiumContent 417 mg, FiberContent 5 g, SugarContent 5 g
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MEXICAN CHICKEN AND RICE RECIPE: HOW TO MAKE IT
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Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 381 calories per serving
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
MEXICAN CHICKEN AND RICE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 381 calories per serving
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
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