EASY MEXICAN RICE SKILLET

EASY MEXICAN RICE SKILLET 1 Tbs olive oil 3 cubes crushed garlic 1 lb ground beef 1 tsp cumin 1 tsp chili powder 1 tsp onion powder salt and pepper to taste 3/4 cup brown rice 1 can (14.5 ounces) petite diced tomatoes 2 cups chicken stock 2 1/2 cups cheese 1/3 cup milk or heavy cream Green onion for garnish In a skillet, heat 1 Tbs of olive oil over medium high heat. I love my Anolon Skillets because they are oven safe up to 400 degrees and they are non-stick and are metal utensil safe. Add Dorot crushed garlic, and saute for 1 minute. Add ground beef, and seasonings (cumin, chili powder, onion powder, salt and pepper), and brown the beef. When the beef is browned add brown rice, tomatoes (with liquid), and chicken stock. Bring to a boil. Once boiling, turn down to let simmer, and cook for 30-35 minutes, to let the rice cook fully. Once rice is cooked. stir in cheese and milk. Once cheese is melty and distributed, remove from heat, garnish with green onion, and season with salt and pepper. Then enjoy! Great with fresh tomato, avocado, and cilantro too!