Beef enchilada rice skillet

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Lean ground beef1 lb
• Long-grain white rice1 cup
• Gluten-free red enchilada sauce1 1/2 cups
• Gluten-free low-sodium beef broth1 1/4 cups
• Black beans, drained and rinsed1 15-oz can
• Frozen corn1 cup
• Shredded cheddar cheese1 1/2 cups
• Small yellow onion1
• Olive oil1 tsp
• Ground cumin1 1/2 tsp

How dinner comes together

1. 1

   Finely dice the onion. Rinse the rice in a fine-mesh strainer until the water is mostly clear and drain well.

2. 2

   Heat the oil in the skillet over medium-high. Cook the beef, onion and cumin, breaking up the meat, until no pink remains and the beef reaches 160°F, 5–6 minutes; drain excess fat.

3. 3

   Stir in the rice, enchilada sauce and broth. Scrape the bottom of the skillet and bring the mixture to a boil.

4. 4

   Cover, lower the heat and simmer gently until the rice is almost tender, 12–14 minutes. Do not lift the lid during the first 10 minutes.

5. 5

   Fold in the beans and corn. If the rice is dry but still firm, add 2 tablespoons water; cover and cook 2 minutes more.

6. 6

   Scatter cheddar over the top, cover off the heat and rest until melted, 3 minutes. Fluff gently before serving.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk

Equipment

• Large deep skillet with lid
• Wooden spoon
• Instant-read thermometer