Cheesy Taco Rice Skillet (Printer-Friendly Version)

One-pan cheesy taco rice skillet with seasoned beef, melted cheddar, and fresh pico de gallo topping.

# Ingredients Needed:

→ Protein

01 - 1 pound ground beef, fresh with good marbling

→ Vegetables and Aromatics

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (10 oz) can Rotel diced tomatoes with green chilies
05 - 2 medium ripe tomatoes, diced
06 - 1 small jalapeño, seeded and finely chopped
07 - 2 tablespoons fresh cilantro, chopped

→ Grains

08 - 1 cup long grain white rice, uncooked

→ Dairy

09 - 1½ cups shredded sharp cheddar cheese

→ Liquids

10 - 2 cups low sodium beef broth
11 - 2 tablespoons fresh lime juice
12 - ½ cup tomato sauce

→ Spices

13 - 1 teaspoon salt, divided and to taste
14 - ½ teaspoon black pepper, divided and to taste
15 - ¼ teaspoon cayenne pepper
16 - 1 teaspoon chili powder
17 - 1 teaspoon ground cumin
18 - 1 teaspoon dried cilantro

# Step-by-Step Directions:

01 - Heat a skillet over medium-high heat. Add ground beef, breaking it apart. Sprinkle in half the salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Sauté for about 10 minutes until beef is fully browned and onions are translucent.
02 - Carefully drain any excess fat from the skillet to avoid greasiness in the finished dish.
03 - Return skillet to heat. Stir in Rotel, minced garlic, tomato sauce, beef broth, and uncooked rice. Mix thoroughly to submerge and distribute rice evenly. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 15 to 20 minutes until rice is tender and liquid is absorbed. Stir once or twice to prevent sticking.
04 - While rice simmers, combine diced tomatoes, onion, jalapeño, chopped cilantro, lime juice, remaining salt and pepper in a bowl. Mix well and refrigerate until serving.
05 - Once rice is fluffy, evenly sprinkle shredded cheddar cheese over the skillet. Cover and let sit for a few minutes or place under a broiler briefly until cheese melts and bubbles. For a crispy top, broil for 1 to 2 minutes.
06 - Spoon generous portions into bowls and top with fresh pico de gallo. Serve with tortilla chips for scooping if desired. Enjoy while hot.

# Helpful Hints:

01 - Use a skillet with a tight-fitting lid for perfectly cooked rice.
02 - Draining excess beef fat keeps the dish light and less greasy.
03 - Freshly shredding cheddar cheese ensures optimal melt and flavor.
04 - This dish stores well in an airtight container in the refrigerator for up to four days.
05 - Substitute ground turkey or chicken for beef for a lighter variation.
06 - Brown rice can be used instead of white rice but requires longer cooking time.

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