Mexi Ground Beef-Rice Skillet |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is quite tasty, the jalapeno pepper is only optional I like to add in for extra heat, Italian sausages with the casings removed may be used in place of the ground beef or use ground turkey, I also like to add in some cooked crumbled bacon or smoked dry sliced sausage but that is only optional :) Ingredients:
1 lb ground beef |
1 small onion, chopped |
1 -2 tablespoon fresh minced garlic |
1 green bell pepper, seeded and chopped |
1 -2 jalapeno pepper, seeded and finely chopped |
1 (1 1/4 ounce) package taco seasoning mix (can use more to taste) |
1 1/2 cups chicken broth (can use water) |
1 small zucchini, diced (about 4 cups) |
1 (14 1/2 ounce) can stewed tomatoes |
1 1/2 cups frozen corn or 1 1/2 cups peas |
1 1/2 cups instant minute rice |
1 -2 teaspoon seasoning salt (or to taste) |
1 teaspoon fresh ground black pepper (or to taste) |
2 cups shredded cheddar cheese, divided (you may use more cheese) |
Directions:
1. In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat.
2. Add in the taco seasoning mix with a wooden spoon until well combined.
3. Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low.
4. Cover and simmer for 25 minutes or until the rice is tender.
5. Season with seasoned salt and pepper.
6. Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.
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