SKILLET BOWL RECIPES

Steps:

• Brown ground beef with onion and green pepper in a large skillet over medium-high heat. Drain fat.
• Stir in chili powder, ground cumin, garlic powder, salt, and pepper. Add cooked rice, kidney beans, and beef broth; bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, until liquid is mostly absorbed; about 5 minutes.
• Remove skillet from heat. Stir in cheese until melted.
• Top individual servings with avocado, sour cream, chopped cilantro, and/or shredded cheddar cheese, as desired.

Steps:

• Season frozen chicken all over with the salt, pepper, and taco seasoning.  In a large skillet, heat 1 tablespoon oil over medium heat. Add seasoned frozen chicken, cover skillet, and cook for 5 minutes. Remove chicken to a plate. Add remaining oil, onion, bell pepper, and garlic to skillet and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the rice and cook, stirring frequently, until rice is lightly toasted, about 1 minute more. Stir in beans, broth, and 1/4 teaspoon salt; bring to a boil. Arrange chicken on top cover and simmer over medium-low until rice is tender and chicken is cooked, about 17 minutes. Meanwhile, in a medium bowl, combine the tomatoes, cilantro, red onion, and lime juice; season with salt and pepper. Heat broiler to high. Remove skillet from heat and top with cheese. Broil until cheese is bubbly and golden, about 3 minutes. Serve skillet warm, topped with some of the pico de gallo, avocado, and a dollop of sour cream; set out more of the toppings for everyone to add as they like.