Name: Tex-Mex Lazy Tomato Rice
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 2 cups long-grain white rice; One 1-ounce package taco seasoning; Kosher salt; One 15.5-ounce can black beans, drained; 8 ounces ground beef, cooked and crumbled; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup frozen corn, thawed; 1 whole tomato, cored; 1 lime, halved; 1 cup grated Cheddar (4 ounces), for serving, optional; Sour cream, for serving, optional; 1 avocado, diced, for serving, optional

Directions

Watch how to make this recipe.

Special equipment:

a 5- to 10-cup rice cooker

Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer’s instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer’s directions to set to regular white rice.
When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

Tex-Mex Lazy Tomato Rice

Ingredients

Directions

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