Tex-Mex Rice Bowl is your answer to a quick & easy one-dish meal for those busy weeknights. A pouch of precooked brown rice gives a head-start to getting this meal to the table fast. Serve with Avocado-Butter Lettuce Salad.
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
8 ounces ground sirloin
1/4 cup water
1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
1/2 cup frozen whole-kernel corn
1 (15-ounce) can organic black beans, rinsed and drained
Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.
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I used brown rice and cooked it myself (I can't stand pre-cooked rice, yuck!), but it was still super fast! Took about 15 total - good thing because the kiddos were starving! This was a complete hit and will be added to my regular rotation. Next time, I will add a second can of beans.
This was really good and couldn't have been easier! I was pleasantly surprised how good the pre-cooked rice was. I bought pico at Kroger which already had jalapenos and chipotle so literally the only work was browning the meat. I added a wedge of Laughing Cow queso to mine to add a little cheesiness. My husband approved as well.