Easy Southwestern Taco Skillet

1/2
onion, chopped
1 tbsp
olive oil
10 oz
diced tomatoes and green chilis
3 oz
black olives, de-pitted and chopped
8 oz
pico de gallo
1 cup
brown rice
1 cup
black beans, drained and rinsed
4 oz
chipotle garlic taco sauce
2 cups
water or vegetable broth
1/2 cup
scallions, chopped
1 cup
cheddar cheese, shredded
  1. In a large, deep skillet with a cover, over medium-high heat, add onions and oil. Cook until the onions are tender and translucent, about 3-5 minutes.

  2. Add the whole can of diced tomatoes with green chilis, olives, pico de gallo, rice, black beans, skillet sauce, and water or stock. Stir well to combine and cover.

  3. Let the mixture simmer on medium-low, until the rice is soft and the liquid has been absorbed (pro tip: if using white rice the cook time will significantly decrease).

  4. Stir in scallions and cheese, until the cheese melts. Serve and enjoy!

  5. BEEF OPTION: Add ground beef and olive oil to a large, deep skillet over medium-high heat. Stir and break up the meat and continue to cook until it starts to browned, about 3-5 minutes. When the beef is lightly browned, add chopped onions. Cook until the beef is fully cooked, and the onions are tender. Continue with directions starting at step 2.

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