TexMex Skillet

I am soooo NOT Martha!

This is a one skillet meal to please a tight budget and limited cooking time/experience.

* You could make it super fancy and add chopped bell peppers, garlic, fresh tomatoes and chiles

• 1 lb browned meat (ground beef, turkey, or chicken)
• 1 cup uncooked long-grain white rice
• 1 cup uncooked brown rice
• 1 small yellow onion, chopped
• 1/2 bag frozen corn (any variety)
• 12oz can diced tomatoes with green chile peppers (save liquid)
• 1 package taco seasoning
• water to equal need amount for rice

This meal can be made in a slow cooker, but I am already dirtying my skillet to brown my beef, so I just make the whole thing in there.  (You must use a deep chicken fryer type of skillet)

Brown the meat.  I rinse the fat and drain about 3/4 way through cooking, then add onions, seasoning, and corn.

Drain the tomatoes into a large measuring device (will need 4 cups of liquid).


Dump Tomatoes and Rice into the skillet. 

Now in the tomato juice measuring bowl add the water to equal 4 cups.  A tiny bit extra doesn't hurt, but not enough is bad...unless you like crunchy rice.

Add liquid ----- stir all together-----cover---set on a medium heat---set timer for 30 minutes and walk away.

I always check mine at 30 minutes.  It most always needs a little more water and a stir, then I set the timer for 5-10 minutes later.  Usually takes about 45 minutes up to 1 hour to cook.  I have never had the best luck in cooking rice perfectly, so I am a little paranoid when cooking rice dishes...

Avery ate up all of my leftovers in her lunch the next day.  She said it was even better, although a little more spicy...good thing she likes food with a bit of kick to them.