Mexican Beef 'N Rice Skillet

Easy and filled with variety

We ran out of cumin so I used taco seasoning instead of that and chili powder! The whole family love it!

In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat. Step 2 Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth. Step 3 Bring to a simmer, cover, and cook 20 minutes. Step 4 Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes. Step 5 Garnish with cilantro and serve.

This was OK. I think it needs other spices besides chili powder and cumin salt and pepper but the whole family liked it well enough and it made leftovers. I'd make it again but add other seasoning to it.

It was ok, very similar to another dish I already make