This mexican beef and rice skillet recipe is an easy dinner my whole family loves. I make it with simple ingredients of seasoned ground beef, hearty beans and rice and topped with melty cheesy. My ...

T his Mexican Beef and Rice Skillet Dinner only takes about 40 minutes from start to finish. It’s perfect for a busy weeknight dinner and it’s light on clean-up since it’s cooked in one pan.

Tips: This one-pot Mexican meal can be made ahead of time and stored in the refrigerator for up to 3-4 days. Don’t add the toppings until you are ready to serve it.

It requires little preparation and is a satisfying entrée anytime. | Mexican skillet rice | 350 g (3/4 lb.) ground pork or lean ground beef1 medium onion, chopped22 ml (1 1/2 tbsp.) chili powder5 ...

Heat the oil in a Dutch oven over medium heat. Add the rice and stir until it’s dark golden in color, 8 to 10 minutes, adding the minced garlic while browning.

The one-pot Mexican rice recipe is so easy and features a bunch of delicious healthy ingredients such as black beans, bell pepper and corn. IE 11 is not supported. For an optimal experience visit ...

1 pound red kidney beans1 smoked ham hock (optional, but highly recommended)3 to 4 sprigs fresh thyme, tied with string or kitchen twine3 bay leaves8 cups chicken stock1 tablespoon (plus more ...

4. Heat the remaining tablespoon of oil in a 4-quart shallow nonstick braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once.

1/2 cup olive oil. 1 large white onion, chopped. 3 garlic cloves, chopped. 2 cups raw Arborio rice. Optional: 1 sprig epazote, see cook’s notes 2 tablespoons salted butter. 8 to 10 large prawns ...

Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Add red onion, jalapeno and 1 green onion.