Mexican Beef n Rice Skillet


1 - tbsp. extra - virgin olive oil
1 - large onion, chopped
450g ground beef
1 - cup white rice
1 - 425g can fire-roasted tomatoes
1 - 425g can black beans, rinsed and drained
1- 1/2 cup corn(fresh, frozen, or canned)
1 - 115g can green chilis
1 tbsp. ground cumin
1 tbsp. chili powder
kosher salt
2 - cups low-sodium chicken broth
1 - 1/2 cup shredded cheddar cheese and Monterey jack Fresh cilantro, for garnish


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