Cheesy Fiesta Taco Rice
Directions
- 1Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.
- 2Let that cook until beef is cooked through and onions have softened.
- 3Drain any grease from the skillet.
- 4Add the minced garlic, Rotel, tomato sauce, black beans, corn, broth, and uncooked rice to the skillet.
- 5Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- 6Stir in some of the shredded cheese.
- 7Top with the rest of the shredded Colby Jack cheese and let it melt or pop in the oven on broil.
- 8Serve and top with sour cream, taco sauce, cilantro, and fresh pico & tortilla chips. Enjoy!
Ingredients
- 1 lb ground beef
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 onion chopped
- 1 tbsp minced garlic
- 10 oz can of Rotel not drained
- 8 oz can of tomato sauce
- 10 oz can of corn drained
- 10 oz can of black beans drained and rinsed
- 1.5 cups chicken OR beef broth
- 1 cup long grain white rice uncooked & rinsed
- 2 cups shredded Colby Jack cheese
- Sour cream
- Cilantro
- Pico de gallo
- Taco sauce
Equipment
skilletlidoven
Tips
- You can use a Taco seasoning packet instead of measuring out the seasonings.
- To add more spice, you can add 1/4 tsp of cayenne pepper, use Hot Rotel, or add jalapenos.
- This recipe can be made with ground turkey, ground chicken, or chicken breasts cut into cubes.
- Cooking times will vary if using a different type of rice, especially brown rice.
- You can use cheddar or pepper jack cheese instead of Colby Jack.
- Leftovers reheat well and can be wrapped in a tortilla for burritos or used for meal prep.
- Consider serving with tortilla chips on the side for scooping.
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