From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Add the oil to a large skillet over medium-high heat. When the oil is hot, add the beef, diced onion, bell peppers, and season with All Purpose Seasoning. Cook until the meat is no longer pink and drain off any excess fat.
2
Add the minced garlic, tomato paste and taco seasoning. Cook for 1 minute. Stir in the rice, chicken broth, salsa, black beans and corn.
3
Bring the mixture to a simmer. Cover the skillet and cook for 15 minutes or until the rice is tender.
4
Remove the skillet from the heat, add the cheese to the top, recover and allow to sit for 3 minutes or until the cheese melts.
5
Serve with your favorite toppings.
My Calorie Intake
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Tips & Tricks (5)
- Brown Beef Properly for Depth 🍖Don't skip browning the ground beef before adding other ingredients—this creates a flavorful fond that builds the entire dish's depth and prevents a watery skillet.
- Toast Rice Before Cooking 🍚Lightly toast the uncooked parboiled rice in the skillet with oil for 2-3 minutes before adding liquid to enhance its nutty flavor and ensure individual, fluffy grains instead of mushy rice.
- Layer Flavors with Tomato Paste 🍅Bloom the tomato paste in oil for 1-2 minutes after cooking the garlic and onions to concentrate and deepen its flavor before adding other liquids.
- Add Cheese at the End 🧀Stir in Colby Jack cheese only after removing from heat so it melts gently into creamy pockets rather than becoming stringy or separating from high heat.
- Use a Covered Skillet Method ⏱️Cover the skillet with a tight-fitting lid during the rice cooking phase to trap steam and ensure even cooking while reducing your cooking time significantly.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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