Tex-Mex Skillet Fried Rice

 


Ingredients

  • 1
    lb lean (at least 80%) ground beef
  • 1
    package (1 oz) Old El Paso™ original taco seasoning mix
  • 1/2
    cup water
  • 1/4
    cup vegetable oil
  • 1
    cup diced yellow onions
  • 1
    medium red bell pepper, diced
  • 1
    cup Cascadian Farm™ frozen organic sweet corn
  • 1/2
    teaspoon salt
  • 3
    cups cooked white rice
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles
  • 1
    cup shredded Monterey Jack cheese (4 oz)
  • Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired

Steps

1 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.

2 Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.

3 Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.

4 Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.

5 Top with remaining ingredients.

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