Combine beef, beans, rice, veggies and Mexican spices, top with some gooey cheese, and voila: delicious skillet rice. This recipe bases its flavor combinations on classic tacos with a nice balance of cumin, coriander and a touch of cayenne for heat. Pepper jack cheese pairs perfectly with these rich and spicy flavors.
The recipe calls for beef and beans for a double hit of protein, but you could also swap in different ingredients if you prefer. Grilled chicken or veggies make for a slightly lighter version of this dish that's just as tasty. Add your choice of Mexican toppings, from salsa to guacamole to sliced avocado. Consider setting out bowls of a few of your favorites so everyone at the table can season their plate to their liking.
Mexican skillet rice
6
10 minutes
40 minutes
50 minutes
1 tablespoon lard
1 pound lean ground beef
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10-ounce) can diced tomatoes with green chiles
1 (15-ounce) can black beans, drained and rinsed
1 cup long-grain white rice
1 cup water
1 cup chicken stock
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 pinch cayenne pepper
1 cup shredded pepper jack cheese
In a large skillet with a lid or a Dutch oven, heat the lard over high heat, and add the beef.
Brown the beef well, and remove from the pan with a slotted spoon.
Drain off all but one tablespoon of the fat and discard.
To the same pan, add the diced onions and peppers, and sauté until slightly browned.
Add the canned tomatoes, canned black beans, rice, water, chicken stock and spices. Stir well to combine.
Add the browned beef and stir to combine.
Cover and simmer on low until the rice is soft and the liquid has cooked off, about 20 minutes.
Stir in the shredded cheese and serve.