Mexican beef and rice

Name: Mexican beef and rice
Cuisine: American, Mexican, Latin American
Ingredients: 1 Tbsp. extra-virgin olive oil; 1 large onion, chopped; 1 lb. ground beef; 1 c. white rice; 1 (15-oz.) can fire-roasted tomatoes; 1 (15-oz.) can black beans, rinsed and drained; 1 1/2 c. corn (fresh, frozen, or canned); 1 (4-oz.) can green chiles; 1 Tbsp. ground cumin; 1 Tbsp. chili powder; kosher salt; 2 c. low-sodium chicken broth; 1 1/2 c. shredded cheddar and Monterey jack; Fresh cilantro, for garnish

5 steps

Updated at: Sat, 12 Oct 2024 16:39:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories3305 kcal (165%)

Total Fat163.3 g (233%)

Carbs283.8 g (109%)

Sugars23.1 g (26%)

Protein175 g (350%)

Sodium4991 mg (250%)

Fiber39.3 g (140%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspextra-virgin olive oil

1onion

large, chopped

1 lbground beef

1 cwhite rice

1 x 15 ozcan fire-roasted tomatoes

1 x 15 ozcan black beans

rinsed, drained

1 ½ ccorn

fresh, frozen, or canned

1 x 4 ozcan green chiles

1 Tbspground cumin

1 Tbspchili powder

kosher salt

2 clow-sodium chicken broth

1 ½ cshredded cheddar and monterey jack

fresh cilantro

for garnish

Instructions

Step 1

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.