Beef and Rice Skillet

Ingredients

½ kg lean ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 jalapeno pepper, seeded and finely chopped

1-1/2 cups uncooked instant rice

1 can diced tomatoes with mild green chilies

  1-1/2 cups beef broth

1 teaspoon ground cumin

  1/4 teaspoon salt

  1/4 teaspoon pepper

1 cup shredded Mexican cheese blend

Method of Preparation

In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain.

Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.