Description
A quick and flavorful skillet recipe combining lean ground beef, cheesy queso, and tender rice, enhanced with diced tomatoes and green chilies for a hearty, comforting meal perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 2 cups minute rice
- 10.5 oz Rotel diced tomatoes and green chilies
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon onion powder
- 1 cup salsa con queso
- 2 cups shredded nacho cheese
Instructions
- Brown the Beef: Drop the lean ground beef into a large skillet over medium-high heat and begin to cook.
- Add Onions: Add the diced yellow onions to the skillet and stir well to combine with the beef.
- Cook Until Browned: Continue cooking and crumbling the ground beef until it is fully browned and cooked through.
- Add Garlic: Add the minced garlic to the skillet, stir well, and cook for about 2 minutes to release the aroma.
- Add Broth and Rice: Pour in the chicken broth and add the minute rice. Gently stir until all of the rice is submerged in the liquid.
- Simmer Rice: Bring the liquid to a boil, then place a lid on the skillet and reduce heat to low. Let the rice cook for 5 minutes.
- Stir Rice: After 5 minutes, remove the lid and stir well to prevent sticking.
- Add Tomatoes and Seasoning: Add the Rotel diced tomatoes with green chilies, salt, pepper, and onion powder. Stir to combine.
- Cook Off Liquid: Increase heat to medium and continue cooking, stirring occasionally until no liquid remains at the bottom of the skillet.
- Mix in Queso: Add the salsa con queso to the skillet and stir well to incorporate it throughout the mixture.
- Add Cheese: Add the shredded nacho cheese and stir just until it is melted and creamy.
- Serve: Scoop the cheesy beef and rice mixture onto plates and enjoy your comforting meal.
Notes
- Use lean ground beef to reduce excess grease and keep the dish hearty but not heavy.
- If you prefer extra heat, use a spicy salsa con queso or add jalapeños.
- Minute rice cooks quickly, making this dish perfect for busy nights.
- For a vegetarian version, you can substitute the beef with plant-based ground meat or mushrooms and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
