One-pan Healthy Southwest Skillet that makes life oh so much easier, and my tummy oh so much happier.
30-minute dinner? Sounds nice.
Southwest? Yes, please.
One-Skillet? Oh yeah!
I LOVE how much food the recipe makes. I can pile my plate up with a mound of this meaty, cheesy, spicy goodness and still have some for lunch the next day! This Southwest Skillet combines ground beef, onion, green peppers, rice, corn, savory and sweet spice, and gooey melted cheese to make a 30 minute, one skillet, weeknight home run! I also appreciate (and so does Adrian) how the clean up on this one is minimal. I adapted this recipe from the Southwestern Beef & Rice Skillet recipe in the Feb/Mar 2019 issue of Simple & Delicious.
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This Southwest Skillet combines ground beef, onion, green peppers, rice, corn, savory and sweet spice, and gooey melted cheese to make a 30 minute,one skillet, weeknight home run!
- 1 medium white onion, chopped
- 1 medium green pepper, chopped
- 1 tbs of cumin
- 2 teaspoon cinnamon
- 2 teaspoons of chili
- 1 1/2 cup of uncooked instant rice
- 1 can of diced tomatoes with green chilies
- 1 can of southwest corn, drained
- 1 tsp salt
- 1 cup of Mexican cheese
- Heat large skillet over medium- high heat.
- Add beef, onion, green pepper, cumin, cinnamon, and chili.
- Cook until meat browns and the vegetables are tender, about 10 minutes. Drain excess liquids.
- Add rice, tomatoes, corn, salt, and 1 3/4 cups of water. Bring to a boil, reduce heat to a simmer.
- Cook till rice is done and liquid absorbed, about 10 minutes.
- Remove from heat and mix in cheese cheese.
- Serving Size: 1.5 Cups
- Calories: 400