Tex Mex Beef & Rice Skillet

• Gluten free

• Meat

  • 1 1/4 lbs Ground sirloin

• Produce

  • 2 Bell peppers, yellow or orange red
  • 1 Cilantro or fresh parsley
  • 1 cup Corn, frozen
  • 2 Limes, juice of
  • 1 Onion, small

• Condiments

  • 2 tsp Worcestershire

• Pasta & Grains

  • 4 cups Rice, pre-cooked

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin, powder

Found on yellowblissroad.com

Ingredients

• 4 cups pre-cooked rice
• 1¼ pounds ground sirloin
• 2 bell peppers (red, yellow or orange), diced
• 1 small onion, diced
• 1 teaspoon cumin powder
• 1 tablespoon chili powder
• Salt and pepper to taste
• 1 cup frozen corn
• 2 teaspoons (or more to taste) Worcestershire
• Juice of two limes
• Cilantro or fresh parsley, if desired for garnish

Directions

• Heat a large skillet over medium heat. Add a tablespoon of canola oil and let it get hot. Crumble ground beef into the skillet and add diced onion and peppers. Season with salt and pepper. Cook until meat is no longer pink and vegetables are tender.
• Stir in corn and heat through.
• Turn heat up to medium-high and stir in rice, cumin, chili powder, Worcestershire. Cook for about 4-5 minutes, stirring occasionally.
• Remove from heat and juice one lime over the rice and stir.
• Divide into bowls and garnish with cilantro or parsley and a squeeze of lime juice.