Southwest Skillet

This recipe is quite similar to Mother's One Pan Meal, but it's cooked on the stove instead of the oven. I made a few adjustments to the inspiration recipe, and I imagine I'll make more adjustments in the future. However, it's a quick and easy, versatile recipe to add to our repertoire.

Southwest Beef and Rice Skillet

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 tablespoons minced jalapeno pepper
• 1 cup uncooked rice
• 2 cups beef broth
• 1 can (14 ounces) Rotel tomatoes (diced tomatoes with chilies)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup Cheddar or Mexican blend cheese, shredded

Brown ground beef with onion and peppers until cooked; spoon off grease. (Alternatively, add 2 cups wheat/meat to the next step.) Stir in the remaining ingredients, except for the cheese, and bring to a boil. Lower heat and simmer for 15-20 minutes, until the rice is cooked. Stir in the cheese and serve.

Feel free to add a can of kidney beans and/or corn. This might also make a great burrito filling. Note also that the original recipe called for 1 1/2 cups instant rice and 1 1/2 cups beef broth, but I prefer using regular rice.