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Per serving
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- 1
Brown the beef and veg together
Chop the onion, green pepper, and jalapeno while the skillet heats over medium. Add the ground beef, onion, green pepper, and jalapeno all at once and cook, breaking up the beef, until the meat is no longer pink and the vegetables are soft, 8 to 10 minutes. Drain off the fat. Seed the jalapeno first if you want it mild; leave the seeds in if you want heat.
- 2
Add everything else and simmer
Stir in the instant rice, the whole can of tomatoes and chiles (juice included), beef broth, cumin, salt, and pepper. Bring it to a boil, then drop the heat to low, cover, and simmer until the liquid is absorbed, about 5 minutes. Don't stir it while it simmers; you want the rice to steam.
- 3
Cheese and rest
Fluff with a fork, pull the skillet off the heat, and scatter the cheese over the top. Put the lid back on and let it sit a few minutes until the cheese melts. Serve straight from the pan.
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One-Skillet Southwest Beef and Rice
Created by: OnePotWonders
Ingredients
- 1 lb lean ground beef
- 1 onion
- 1 green bell pepper
- 1 jalapeno
- 1 1/2 cup instant rice
- 14 1/2 oz diced tomatoes with green chiles
- 1 1/2 cup beef broth
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Mexican cheese blend
Instructions
- Brown the beef and veg togetherChop the onion, green pepper, and jalapeno while the skillet heats over medium. Add the ground beef, onion, green pepper, and jalapeno all at once and cook, breaking up the beef, until the meat is no longer pink and the vegetables are soft, 8 to 10 minutes. Drain off the fat. Seed the jalapeno first if you want it mild; leave the seeds in if you want heat.
- Add everything else and simmerStir in the instant rice, the whole can of tomatoes and chiles (juice included), beef broth, cumin, salt, and pepper. Bring it to a boil, then drop the heat to low, cover, and simmer until the liquid is absorbed, about 5 minutes. Don't stir it while it simmers; you want the rice to steam.
- Cheese and restFluff with a fork, pull the skillet off the heat, and scatter the cheese over the top. Put the lid back on and let it sit a few minutes until the cheese melts. Serve straight from the pan.