Kittencal's Mexi Ground Beef and Rice
Elevate your weeknight dinner game with Kittencal's Mexi Ground Beef and Rice, a hearty and flavorful one-pan wonder packed with vibrant spices and cheesy goodness. This quick and easy skillet recipe combines tender ground beef, fluffy rice, and zesty diced tomatoes with green chilies for a Tex-Mex-inspired feast that’s ready in just 40 minutes. Infused with bold flavors of chili powder, cumin, and paprika, and finished with a blanket of melted cheddar cheese, this dish is perfect for satisfying cravings without the fuss. Garnish with fresh cilantro for a burst of freshness, and serve it straight from the pan for a comforting meal the whole family will love. Keywords: Tex-Mex, ground beef recipes, skillet dinners, one-pan meals, easy weeknight dinner, Mexican rice and beef.
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Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes with green chilies (Rotel or similar)
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
Step 3
Add the diced onion and red bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
Step 4
Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 5
Add the canned diced tomatoes with green chilies (undrained), uncooked white rice, beef broth, chili powder, cumin, paprika, salt, and black pepper. Stir to combine all ingredients evenly.
Step 6
Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the skillet with a lid and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Step 7
Once the rice is cooked, sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit off the heat for 2-3 minutes, allowing the cheese to melt.
Step 8
Garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1459.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2629.8 |
| Total Fat 147.1g | 0% |
| Saturated Fat 61.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 442.2mg | 0% |
| Sodium 4724.0mg | 0% |
| Total Carbohydrate 205.2g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 19.5g | |
| Protein 125.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1051.0mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2504.6mg | 0% |
Source of Calories