Heat canola oil in a 3 quart or larger pan over medium heat. Add beef and break it apart as it cooks. Cook until browned, about 5 minutes.
Add red bell pepper, onion, cayenne, and salt. Cook and stir for a few minutes until fragrant.
Add rice, beef broth, and tomato puree. Stir to mix well. Bring to a boil over medium-high heat. Cover with a lid and reduce heat to medium-low. Simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove the pan from heat. Uncover and add pinto beans and corn. Stir together and add salt to taste if needed. Optionally garnish with freshly chopped cilantro.
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