A one-pan meal that is a taco dream! Loaded with veggies, beans, rice and more!!
RECIPE:
1 small yellow onion diced
1 medium bell red pepper diced
1 pound lean ground beef or ground turkey
3 cloves garlic minced
4 teaspoons taco seasoning
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
2 cups chicken broth low sodium
10 ounces diced tomatoes and green chiles 1 can, undrained (Rotel)
1 cup long-grain white rice uncooked
15 ounces black beans 1 can, drained and rinsed
1 ½ cups frozen corn kernels
1 ½ cups light cheese shredded, about 6 ounces
Taco Topping Options:
diced tomatoes
pico de gallo
sour cream
jalapenos
cheese
avocadoes
guacamole
Hat a large skillet over medium heat.
Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
Stir in the minced garlic, taco seasoning, salt and black pepper, cooking for 1-2 minutes until fragrant.
Stir in the chicken broth, diced tomatoes and green chiles (including juice), uncooked rice, black beans, and frozen corn kernels, bringing the mixture to a boil.
2 cups chicken broth, 10 ounces diced tomatoes and green chiles, 1 cup long-grain white rice, 1 ½ cups frozen corn kernels, 15 ounces black beans
Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Remove the skillet from the heat and sprinkle the shredded cheese over the top. Cover and allow the skillet to sit for a few minutes until the cheese is melted.
Serve warm with your favorite taco toppings if desired.
6 Servings:
6 points each
343 calories
6g fat
41g carbs
26g protein
Original Recipe: https://www.momontimeout.com/wprm_print/taco-rice
Youtube Video: https://youtu.be/BggACPFWQ0U
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