Cinco De Mayo commemorates the Mexican Amy's successful defense of the city of Puebla against invading French forces in 1862.  On the 5th of May Lorencez gathered his army and began an attack from the north side of Puebla. The battle lasted from daybreak to early evening. After Lorencez realized his superior French force was losing far more troops than the Mexicans, he completely withdrew his defeated army. This didn't end the war as it continued for six more years before the French withdrew. But it was an important victory that later came to be celebrated as Battle of Puebla as Cinco De Mayo, which is celebrated here and many places around the world. In the United States, Cinco De Mayo is widely interpreted as a celebration of Mexican culture and heritage. The day is celebrated with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. It was first celebrated in the United States in 1863. It's not considered a federal holiday but became a national holiday in the US in 2005. When I came across the Mexican Beef 'N' Rice Skillet recipe, I decided we could use this for our Cinco De Mayo celebration. Always ready to expand our culinary opportunities. 

 

*  1 pound ground beef

*  1 small onion, diced

*  3 cloves garlic, minced

*  1 cup long-grained white rice

*  1 can (15 oz.) black beans, drained and rinsed

*  1 can (15 oz.) diced tomatoes with green chilies

*  1 cup corn kernels (frozen or canned)

*  2 cups beef broth

*  1 tablespoon chili powder

*  1 teaspoon ground cumin

*  1/2 teaspoon smoked paprika

*  Salt and pepper, to taste

*  1 cup shredded cheddar or Monterey Jack cheese

*  Fresh cilantro, chopped (for garnish)

 

1.  Cook the Beef:  In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.  Drain any excess fat.

2.  Sauté the Onion and Garlic:  Add the diced onion to the skillet and cook for 3-4 minutes, or until softened.  Stir in the minced garlic and cook for another minute until fragrant.

3.  Add the Rice and Spices:  Stir in the uncooked rice, chili powder, cumin, smoked paprika, salt, and pepper.  Cook for 2 to 3 minutes, allowing the rice to toast slightly and the spices to bloom.

4. Add the Liquids and Vegetables:  Pour in the beef broth, diced tomatoes with green chilies, black beans, and corn.  Stir to combine and bring the mixture to a simmer.

5.  Simmer the Skillet:  Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.  Stir occasionally to prevent sticking. 

6.  Top with cheese:  Once the rice is cooked, sprinkle the shredded cheese over the top.  Cover the skillet again and let it sit for 2-3 minutes, or until the cheese is melted.

7.  Serve:  Garnish with fresh cilantro and serve with lime wedges on the side, if desired.  Enjoy your Mexican Beef 'N' Rice skillet with tortilla chips or a simple salad.

 

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