Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Mexican Beef and Rice Dinner

No recipe image available.Skillet dinners, like this tasty one, are quick and easy, making them ideal supper fare for those busier-than-usual days when you're running short on both time and energy.

Recipe Ingredients:

1 pound ground beef
1 teaspoon chili powder
1 teaspoon kosher or sea salt
Freshly ground black pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon beef base or bouillon granules*
1 (10-ounce) package frozen corn niblets
1 cup long-grain rice, uncooked
Shredded cheddar cheese for garnish (optional)

Cooking Directions:

  1. Cook ground beef in a large skillet over medium-high heat; drain excess fat.
  2. Add chili powder, salt, pepper, garlic powder, oregano leaves and cumin to skillet; cook, stirring constantly for 1 minute.
  3. Add remaining ingredients, except for rice; bring to a boil, add rice and stir to combine; cover and reduce heat; simmer for 20 minutes, without lifting lid or stirring.
  4. Remove from heat, gently stir to fluff.
  5. Serve garnished with shredded cheddar cheese, if desired.

Make 6 servings.

*I prefer and use Redi-Base soup bases available at www.redibase.com.

Nutritional Information Per Serving (1/6 of recipe; does not include cheese garnish): 358.1 calories; 35% calories from fat; 13.8g total fat; 52.2mg cholesterol; 675.7mg sodium; 622.7mg potassium; 40.6g carbohydrates; 3.0g fiber; 5.1g sugar; 37.6g net carbs; 19.0g protein.

Recipe by Hope Pryor; copyright © 1999; property of CooksRecipes.com. See Terms of Use.