Shelly's Recipe

MEXI GROUND BEEF RICE SKILLET

Category: Casseroles - Beef

1 lb ground beef
1 medium onion, chopped
1 green bell pepper, seeded and chopped
6 large garlic cloves, finely chopped
1 to 2 jalapeno peppers, seeded and finely chopped
2 tbsp vegetable oil
1 pkg taco seasoning mix
1 cup chicken broth or water
1 (28-oz) can diced tomatoes, undrained
1 (14-oz) can black beans, rinsed and drained
1/2 cup mild chili sauce
3/4 cup uncooked long grain white converted rice
3/4 cup frozen peas or corn, slightly thawed
1 tsp brown sugar
Salt and pepper, to taste
1 cup shredded cheddar cheese
2 tbsp fresh chopped cilantro (optional)

In a large skillet over medium-high heat cook the ground beef with onion, green bell pepper, garlic and jalapeno pepper/s until no longer pink; drain fat.

Add in 2 tbsp oil and continue to cook until the meat is lightly browned (this make take about 10 minutes, the meat should be browned). Add in the taco seasoning mix and chicken broth or water; bring to a simmer stirring constantly. Reduce heat to low, add in diced tomatoes with their juice, black beans, chili sauce, rice, peas or corn and 1 tsp brown sugar; bring back to a simmer then season with salt and pepper. Reduce heat to low, cover and simmer for about 30 minutes or until the rice is tender.

After the rice has finished cooking sprinkle the top with cheddar cheese and allow to melt then sprinkle with cilantro if desired. Serve from the skillet. Serves 4-6