Shelly's Recipe

MEXICAN BEEF AND RICE SKILLET - Easy

Category: Ground

1 pound lean ground beef
Salt and pepper, to taste
1 medium onion, chopped
1-2 cloves garlic minced
1 can (14 ounces) diced tomatoes with chilies, undrained
2 cups beef broth
1 cup rice
1 teaspoon chili powder
1/4 teaspoon ground cumin and cayenne pepper
Shredded cheddar cheese

In a large skillet, cook ground beef, salt and pepper, garlic and onion until meat is no longer pink. Drain.

Stir in remaining ingredients except cheese and bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes, or until rice is tender. Sprinkle with cheese and cover. Continute to cook long enough until the cheese melts.