Lunch: Mexican Beef 'N Rice Skillet

Recipe by Lindsay Funston Cheesiness at its best.

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 lb. ground beef
1 c. white rice
1 15-oz. can fire-roasted tomatoes
1 15-oz. can black beans, rinsed and drained
1 1/2 c. corn, fresh, frozen, or canned corn
1 4-oz. can green chilis
1 tbsp. ground cumin
1 tbsp. chili powder
kosher salt
2 c. low-sodium chicken broth
1 1/2 c. shredded cheddar and Monterey jack
Fresh cilantro, for garnish

Instructions

In a large skillet over medium heat, heat extra-virgin olive oil. Add onion and cook 2 minutes, then add ground beef and cook, breaking up with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Move beef to one side of skillet and add white rice to other side. Sauté 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin, and chili powder. Season with salt. Stir to combine, then pour over chicken broth.
Bring to a simmer, cover, and cook 20 minutes.
Top with 1 1/2 cups shredded cheddar and Monterey jack and cover to let melt, 2 to 3 minutes.
Garnish with cilantro and serve.

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