This ground beef and rice skillet is a flavorful Mexican-inspired one-pot dish with a casserole feel, but made in a skillet. It’s nicely saucy, with a family-friendly mild heat.
Ground Beef and Rice Skillet
This ground beef and rice skillet is a flavorful Mexican-inspired one-pot dish with a casserole feel, but made in a skillet. It’s nicely saucy, with a family-friendly mild heat.
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 cup long grain white rice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato paste
- 14.5 ounce can diced tomatoes
- 1 1/2 cups lower-sodium beef broth
- 4 ounce can diced green chiles
- 2 teaspoons Worcestershire sauce
- 1 cup shredded Cheddar or Monterey Jack cheese
- 1 tablespoon chopped green onion or cilantro
Instructions
- Gather all ingredients.
- Cook ground beef, onion, red bell pepper, and garlic in an extra-large tall-sided skillet over medium heat until beef is no longer pink and vegetables are tender, stirring occasionally to break up large chunks of ground beef, about 8 minutes; drain fat.
- Stir in rice, salt, and cumin. Cook and stir for 1 minute.
- Stir in tomato paste. Cook and stir for 1 minute.
- Mix in undrained diced tomatoes, broth, diced chiles, and Worcestershire sauce. Bring to boiling. Reduce heat, cover, and simmer until liquid is reduced and rice is tender, about 20 minutes.
- Remove skillet from heat. Sprinkle with cheese. Cover and let stand until cheese melts, about 5 minutes.
- Garnish with green onion.
