Mexican Rice Skillet Food

MEXICAN BEEF AND RICE SKILLET

Steps:

• Brown meat:Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
• Add remaining ingredients:Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
• Cook:Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
• Serve:Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.

MEXICAN SKILLET RICE

Steps:

• In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

MEXICAN CHICKEN AND RICE SKILLET

Steps:

• Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
• Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
• Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

MEXICAN RICE SKILLET

Steps:

• Brown beef and onions over medium high heat until meat is cooked through and onions are soft, about 5 minutes.
• Add spices.
• Stir in rice, beans, chilies and tomato.
• Stir until heated through about 3-5 minutes.