I found this recipe on thesmartcookiecook.com and it looked like something both me and Andy would enjoy. So I gave it a go for dinner today (I just added some ground beef and served it with sour cream).
- 1 pack of ground beef
- 1 pouch of cooked boil-in-bag rice
- 1 can of corn
- 2 tbsp. olive oil
- ½ yellow onion, chopped
- 1 can Ro-Tel Diced Tomatoes and Green Chiles
- 1 tsp. cumin
- ½ tsp. salt
- ¼ tsp. pepper
- A few handfuls of Mexican cheese (or as much as you want, really)
Boil water and add the rice. Fry the ground beef, drain the grease and add the olive oil and chopped onion before the ground beef is completely done (to not overcook it). Also add the cumin, salt, and pepper.
Mix in the corn and canned tomatoes (I drained both of them first).
Mix the cooked rice in with the rest (note to self: use a bigger skillet next time).
Cover everything in cheese and add a lid until it’s melted.
Andy loved it, so I think that means it’s a success. And we have lots of delicious leftovers.