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Tex-Mex Skillet Fried Rice Recipe

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This recipe for Tex-Mex Skillet Fried Rice is from The Nowosiadly, Dieters-Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/2 cup water

1/4 cup vegetable oil

1 cup diced yellow onions

1 medium red bell pepper, diced

1 cup frozen sweet corn

1/2 teaspoon salt

3 cups cooked white rice

1can (4.5 oz) Old El Paso™ chopped green chiles

1 cup shredded Monterey Jack cheese (4 oz)

Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions:
Directions:
1 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.

2 Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.

3 Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.

4 Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.

5 Top with remaining ingredients.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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