Mexican Rice Skillet

Mexican Rice Skillet 1 pound lean ground beef 2 cups chicken stock 1 (15 oz) can diced tomatoes 1 (15oz) can corn, drained and rinsed 1 (15oz) can black beans, drained and rinsed 1 cup uncooked long grain white rice 1 cup onion, finely chopped 1 cup cheddar cheese, shredded 1 packet taco seasoning 1 jalapeño, seeded and diced, optional Toppings: 1 cup sour cream 1/2 cup iceberg lettuce, shredded 1 large tomato, diced 1 avocado, diced Fresh cilantro In a large skillet, brown beef and onions over medium-high heat until meat is cooked and onions are soft, about 5 minutes. Stir in taco seasoning, coating beef mixture evenly. Add chicken stock, canned tomatoes, corn, black beans, and rice, stirring well to combine. Bring to a boil, then reduce heat and simmer, covered, 15-20 minutes or until rice is tender and liquid has absorbed. Top with cheese, cover, and let heat 2-3 minutes, or until cheese has melted. Remove from heat, serve with desired toppings, and enjoy!