One-Pan Mexican Rice Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 pound ground beef
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 packet taco seasoning
06 -
2 1/4 cups beef broth
07 -
1 (10 oz) can Rotel
08 -
2 tablespoons tomato paste
09 -
1 1/2 cups long-grain white rice (dry, uncooked)
10 -
2 cups shredded cheese (any variety)
# Instructions:
01 -
In a large skillet pan over medium-high heat, add the olive oil, ground beef, and onion. Cook and crumble the ground beef until it's no longer pink and the onions are translucent – about 8-10 minutes. Drain any excess grease from the pan.
02 -
Add the garlic and taco seasoning packet into the cooked ground beef and stir everything together. Cook for 30 seconds.
03 -
Stir in the beef broth, Rotel, and tomato paste until combined. Bring to a boil. Once boiling, stir in the rice and bring the mixture back to a boil.
04 -
Once boiling, cover the skillet pan with a lid and reduce the heat to medium-low or low and cook for 15 minutes.
05 -
Evenly sprinkle the shredded cheese over the top and cook for another 5 minutes or until the cheese has completely melted.
06 -
Serve with your favorite taco toppings such as sour cream, guacamole, pico de gallo, and chopped fresh cilantro.
# Notes:
01 -
Garlic: Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste. You could even use garlic powder if wanted (use 1 teaspoon).
02 -
Spicy or Mild: Use spicy Rotel, Pepper Jack cheese, and garnish with sliced jalapeños for a spicier version. To keep it mild, make sure to use the mild Rotel tomatoes, mild taco seasoning, and a cheese such as Colby Jack.
03 -
Pan Size: Make sure you use a large skillet pan that has high sides and a lid.
04 -
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.