Recipes

MEXICAN RICE SKILLET

Amy Flanigan

Ingredients:

  • 1 pound lean ground beef
  • 1 small sweet onion, diced
  • 15 ounce can diced tomatoes, undrained
  • 10 ounce can Rotel, undrained
  • 1 cup low-sodium chicken broth
  • 3/4 cup uncooked long-grain white rice
  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 2 1/2 teaspoons Arizona Gunslinger Chipotle Habanero pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • fresh chopped cilantro (or parsley)

Instructions:

  • In a large ovenproof saute pan (with a lid),  cook beef and onion over medium-high, breaking up the beef with a wooden spoon until browned and no pink remains about 3-5 minutes.
  • Stir in the diced tomatoes,  Rotel,  chicken broth,  rice,  brown sugar,  salt,  cumin,  Arizona Gunslinger Chipotle Habanero pepper sauce, Worcestershire sauce, and pepper.   Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
  • In the meantime,  preheat oven to 375 degrees F.
  • Uncover the pan and give the mixture a stir;  sprinkle with the cheese.   Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted.
  • Sprinkle cilantro over the top and serve!