Cheesy Taco Rice Dish (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
# Instructions:
01 -
In a large skillet pan over medium-high heat, add olive oil, ground beef, and onion. Cook and crumble the ground beef until it is no longer pink and the onions are translucent, approximately 8-10 minutes. Drain any excess grease from the skillet.
02 -
Stir in the garlic and taco seasoning into the cooked ground beef. Cook for 30 seconds until fragrant.
03 -
Stir in the beef broth, Rotel, and tomato paste until evenly combined. Bring the mixture to a boil. Once boiling, add the rice and stir.
04 -
Cover the skillet with a lid and reduce the heat to medium-low or low. Let the rice cook for 15 minutes, or until absorbed.
05 -
Evenly sprinkle the shredded cheese over the cooked mixture. Cover and cook for 5 minutes or until the cheese is fully melted.
06 -
Serve the dish hot with your preferred taco toppings such as sour cream, guacamole, pico de gallo, or fresh cilantro.
# Notes:
01 -
Use fresh garlic for the best flavor. Alternatively, garlic powder (1 teaspoon) can be used.
02 -
For a spicier variation, use spicy Rotel, Pepper Jack cheese, and garnish with sliced jalapeños. To keep it mild, use mild Rotel, mild taco seasoning, and cheeses such as Colby Jack.
03 -
Ensure that the skillet used has high sides and a lid for proper cooking.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.