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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This easy recipe is a hit each time I make it. It also goes great topped with cheese. I use a very large and very deep skillet to prepare most of the dish, but a wok might work if you don't have that large of a skillet. The mexican mix has corn, peppers, broccoli, cauliflower, and onion. The key vegetables are corn and peppers, but you can try different variations to change the flavor and color balance. Ingredients:
1 lb ground round |
2 teaspoons seasoning salt |
1 (10 ounce) can rotel tomatoes & chilies |
1 (10 ounce) bag frozen mexican-style vegetables |
2 cups minute rice |
1 cup water |
Directions:
1. In a large, deep skillet, cook the meat until brown, mixing in the seasoned salt evenly through the meat.
2. Once the meat is done, stir in the Ro*Tel and the vegetables. Cover and cook on medium high heat for 2-4 minutes, stirring occasionally, until the vegetables are cooked.
3. Push the mixture to one side and try to judge how much liquid is sitting in the bottom of the skillet. Most of the time, I have about 1 cup. Pour an equal amount of rice into the liquid and push some of the mixture back over the rice, so the rice is sitting in the liquid as much as possible. Cover and cook on medium low heat.
4. In a separate pot, follow the Minute Rice stove top instructions for the remainder of the rice. Once it is cooked, uncover the skillet and stir in the rice. Stir the entire combination until the rice is evenly distributed. Cover and let it simmer on low heat for a couple more minutes.
5. Uncover and serve.
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