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–+ servings

Cheesy Beef and Rice Skillet

A comforting one-pan dinner with seasoned ground beef, fluffy jasmine rice, and melted queso. Ideal for taco night!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Beef, Main Course
Cuisine: American
Calories: 463
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef 85% lean recommended
  • 1 medium yellow onion chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp cayenne pepper adjust to taste
  • 1 tsp ground cumin
  • 1 tsp dried cilantro
  • 1 tsp chili powder mild or hot
  • 1 tbsp minced garlic about 3 cloves
  • 8 oz canned tomato sauce
  • 2 cups beef broth low sodium preferred
  • 1 cup jasmine rice uncooked, rinsed
  • 1 tbsp olive oil extra virgin
  • 1/2 cup white queso cheese dip warmed, optional to taste
  • flour tortillas for serving, optional
  • pico de gallo for serving, optional
  • fresh cilantro chopped, for garnish

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, breaking up the meat with a wooden spoon. Season with salt, black pepper, cayenne, ground cumin, dried cilantro, and chili powder.
  2. Cook until the beef is fully browned and no longer pink, then drain off any excess grease. Push the cooked beef to the edges of the skillet and add the olive oil to the center. Add the rinsed jasmine rice and toast it, stirring constantly, for about 2 minutes.
  3. Pour in the canned tomato sauce, minced garlic, and beef broth. Stir everything together and bring the mixture to a rolling boil.
  4. Cover the skillet with a lid, reduce the heat to medium-low, and let it simmer for about 20 minutes until the rice is tender and has absorbed the liquid. Turn off the heat, fluff the rice with a fork, and re-cover the skillet. Let it rest for 5 minutes.
  5. Warm the queso dip in the microwave. Drizzle the queso over the beef and rice mixture, then garnish with fresh cilantro. Serve as is, or wrap in warm flour tortillas with pico de gallo on the side.

Nutrition

Calories: 463kcalCarbohydrates: 47gProtein: 28gFat: 17gSaturated Fat: 6gCholesterol: 65mgSodium: 748mgFiber: 2gSugar: 4g

Notes

Jasmine rice cooks a bit faster than long-grain white rice; if using another rice type, adjust the simmering time and liquid accordingly.
For a lighter option, use ground turkey or chicken and replace the beef broth with chicken broth.
Be sure to rinse the rice until the water runs clear to prevent gummy results.
If you prefer a spicier kick, add extra chili powder or a diced jalapeño with the onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth to keep it moist.
This recipe works well as a make-ahead meal, just hold the queso and cilantro until serving.

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