mexican rice skillet - the perfect weeknight dinner
make this skillet dinner in under 30 minutes. great for busy week nights!
Servings: 6 servings
Calories: 409kcal
Ingredients
- rice skillet
- 1 box Near Spanish Rice and seasoning packet
- ½ cup jarred salsa
- 2 cups water
- 15 oz can seasoned black beans drained
- 15 0 z can corn drained
- optional toppings: shredded cheese avocado, guacamole, hot sauce
- fried eggs
- 4 eggs
- glug or two of olive oil
- kosher salt
Instructions
- to a large saute pan (that has a lid) over medium-high heat, add all of the ingredients
- stir together to make sure everything is evenly distributed and bring to a boil
- once it reaches a boil, reduce heat and simmer about 15-20 minutes until rice is cooked through
- be sure to give things a stir every few minutes to make sure nothing is sticking to the bottom of the pan
- once rice is cooked through, turn off heat, fluff rice skillet with a fork and let sit covered until ready to serve
- at this point prep protein (fried eggs, ground beef with taco seasoning, shredded rotisserie chicken
- serve in bowls with protein on top and any other additional toppings (shredded cheese, guacamole, hot sauce, shredded lettuce, etc).
Nutrition
Calories: 409kcal | Carbohydrates: 86g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 544mg | Fiber: 9g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
