Description

This cheesy Mexican ground beef and rice skillet comes together in one pan in under 30 minutes, making it the ultimate last-minute dinner the whole family will love.

Ingredients

Scale

1 lb ground beef, 80/20 blend recommended
1 cup long-grain white rice, uncooked
2 cups chicken broth, low-sodium preferred
10 oz canned diced tomatoes with green chiles, such as Rotel, do not drain
8 oz tomato sauce
1 yellow onion, medium, diced
3 garlic cloves, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
3/4 tsp salt, or to taste
1/4 tsp black pepper
1 1/2 cups shredded Mexican cheese blend, divided
1 tbsp olive oil
2 tbsp fresh cilantro, chopped, for garnish
1/4 cup sour cream, for serving, optional

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Instructions

Step: Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
Step: Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
Step: Add the ground beef to the skillet. Break it apart with a wooden spoon and cook for 5 to 6 minutes until no pink remains. Drain off any excess fat, leaving about 1 tablespoon in the pan for flavor.
Step: Stir in the minced garlic, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute until fragrant.
Step: Add the uncooked rice and stir to coat every grain in the seasoned beef mixture. Toast for about 1 minute.
Step: Pour in the chicken broth, diced tomatoes with green chiles (with their juices), and tomato sauce. Stir everything together and bring to a boil.
Step: Once boiling, reduce the heat to low and cover the skillet tightly with a lid. Simmer for 18 to 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Step: Remove the lid and stir gently. Sprinkle 1 cup of the shredded cheese evenly over the top, then cover again for 2 minutes to melt.
Step: Top with the remaining cheese, fresh cilantro, and a dollop of sour cream if desired. Serve hot straight from the skillet.

Notes

Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth to loosen the rice, or microwave in 90-second intervals, stirring between each. For a make-ahead option, brown the beef and onion mixture in advance and refrigerate for up to 2 days before finishing the dish. If your skillet does not have a tight-fitting lid, cover tightly with aluminum foil to trap steam and cook the rice properly.

Prep Time: PT10M
Cook Time: PT25M
Category: Dinner
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 85 mg