Thursday, October 9, 2008

Mexican Rice and Beef

My kids both love this. It does get spicy with the pepper jack cheese, so use any mexican/cheddar cheese or a mixture to your taste. It's super simple to make, and has all the food groups!

1 lb lean ground beef
1 envelope taco seasoning mix
1 1/2 cups water
1 cup chunky, thick salsa
1 cup frozen corn
1 1/2 cups uncooked instant rice (I use brown)
Black pepper
1 cup grated pepper jack cheese (or cheddar, for less spice)

1. In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunk. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.

2. Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes. (If you use brown rice, it might take a bit longer.)

3. Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve, with lettuce and tomato if desired.

1 comment:

Lisa Ross said...

We tried this recipe tonight. It was delicious! Roman and I really enjoyed it! Justin didn't care for it, but he doesn't like corn. I might try making it with white rice next time. The brown rice was a little chewy in texture. Thanks for posting it!