Description
A rustic, colorful, and savory one-pot meal that feeds a crowd with minimal cleanup. This skillet combines ground beef, long grain rice, bell peppers, and taco-inspired spices for a dinner party-worthy dish that is ready in about 40 minutes.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, diced
- 2 medium bell peppers (1 red, 1 green), diced
- 1.5 cups long grain white rice (Jasmine or Basmati)
- 4 cloves garlic, minced
- 2.5 cups chicken broth (low-sodium)
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Dice the onion and bell peppers, mince the garlic, and measure out the spices in a small bowl.
- Heat a 12-inch skillet with a tight-fitting lid over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains (5-7 minutes). Drain excess grease if necessary, leaving about a tablespoon.
- Add the diced onions and bell peppers to the beef. Cook for 3-4 minutes until onions are translucent and peppers soften. Add the minced garlic and spice mixture, stirring constantly for 1 minute until fragrant.
- Pour in the rice and stir to coat it in the beef and spices for about 1 minute to toast slightly. Add the chicken broth and tomato sauce, stirring to scrape up browned bits from the bottom of the pan.
- Bring the mixture to a boil, then reduce heat to low. Cover tightly with the lid and simmer for 20-25 minutes without lifting the lid. Check for doneness; if rice is still crunchy, cover and cook for 5 more minutes.
- Remove the skillet from heat. Sprinkle shredded cheese evenly over the top. Cover and let rest for 5 minutes to allow cheese to melt and rice to absorb remaining liquid.
- Fluff the rice with a fork, garnish with fresh cilantro, and serve with lime wedges.
Notes
Do not lift the lid while simmering to ensure proper steam cooking. Toasting the rice before adding liquid helps keep grains separate. For high altitude, add an extra 1/2 cup of broth. This recipe can be made vegetarian by swapping beef for black beans or lentils, and gluten-free by ensuring broth and spices are certified GF.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of the skillet
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: one-pot meal, ground beef, rice skillet, dinner party, easy dinner, tex-mex, family friendly, meal prep