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  • Easy Mexican Skillet Dinner

    1 vote
    Easy Mexican Skillet Dinner
    Prep time:
    Cook time:
    Servings: 6
    by Candice Goodyear
    54 recipes
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    I know I copied this recipe from someone or somewhere but can't seem to be able to find it again on here or on the net. I thought I had gotten it from Nicole Sherman and Collie's Kitchen but couldn't find it on her page either would like to give credit where credit is very WELL deserved. I copy and pasted it exactly how I found it so that Whoever I got it from can let me know. My family Loved this recipe. I used both the sausage and beef in mine and served it on tortillas.

    Ingredients

    • ½ to 1 pound smoked sausage, sliced or 1 pound lean ground beef.
    • 1 can Rotel tomatoes, undrained (I like the Mexican type with cilantro)
    • 1 small bag frozen corn (about 12 oz.) or 1 can whole kernel corn (undrained)
    • 1 small onion, chopped
    • 1 to 2 cans beef or chicken broth or 1 can of broth and 1 of water
    • 1 to 1-1/2 cups parboiled rice, uncooked (such as Zataran’s)
    • Fresh cilantro, chopped
    • Chili powder, to taste (at least1 teaspoon)
    • Ground cumin, to taste (at least 1 teaspoon)
    • Crushed red pepper (a few flakes or more if you want extra heat!) (or use cayenne pepper)
    • Salt and pepper to taste
    • Mexican cheese blend for topping, if desired

    Directions

    1. This is a totally made up and “eyeball it” type of recipe that I have been making for years. You will be surprised at how good it is because it’s so easy.
    2. Slice as much of the smoked sausage as you would like to use and fry it down a in a large, deep frying pan or a Dutch oven on medium heat. If you use lean ground beef, fry it down.
    3. Add onion and sauté for several minutes.
    4. Add the Rotel tomatoes, corn.
    5. Season with chili powder and ground cumin to taste (start with a teaspoon or more of each. You can add more later if needed.)
    6. Add 1 can of broth and then ½ to 1 can of water or another can of broth, as much as needed.
    7. Add parboiled rice and stir all together. Make sure the rice is well covered with liquid. (Parboiled rice has been partially cooked and then dried, so it will absorb a lot of the liquid.)
    8. Add some chopped fresh cilantro to the mix (it makes a big difference).
    9. Cover and bring to a low boil, then simmer on low, watching carefully to see if it needs more liquid, until rice is tender (about about 30 minutes or so).
    10. Top each serving with cheese and chopped fresh cilantro.

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