Cheesy Taco Rice Bowl (Print Version)
A savory blend of beef, rice, melted cheese, and fresh pico, ideal for easy and flavorful weeknight meals.
# Ingredients:
→ Main
01 -
1 pound ground beef
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/4 teaspoon cayenne pepper
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
08 -
1 medium onion, diced
09 -
1 tablespoon minced garlic
10 -
1 can (10 ounces) diced tomatoes and green chilies (such as Rotel)
11 -
1 can (8 ounces) tomato sauce
12 -
1 1/2 cups beef broth
13 -
1 cup uncooked long grain white rice
14 -
2 cups shredded cheddar cheese
→ Pico de Gallo
15 -
4 small tomatoes, diced
16 -
1/2 medium onion, diced
17 -
1 jalapeño, seeded and finely diced
18 -
1/2 bunch fresh cilantro, chopped
19 -
2 limes, juiced
20 -
Salt, to taste
21 -
Black pepper, to taste
# Steps:
01 -
Brown the ground beef in a large skillet over medium-high heat. Once the beef begins to color, add salt, black pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Continue to cook, stirring frequently, until the beef is cooked through and the onions are soft.
02 -
Drain excess fat from the skillet. Stir in minced garlic, diced tomatoes and green chilies, tomato sauce, beef broth, and uncooked long grain white rice. Mix until well combined.
03 -
Cover the skillet with a tight-fitting lid and reduce heat to medium-low. Allow to simmer for 15 to 20 minutes, or until the rice is fully cooked and liquid is absorbed. Stir occasionally to prevent sticking.
04 -
Once the rice is cooked, evenly sprinkle shredded cheddar cheese over the surface. Cover and let stand for 2 minutes or place under the broiler for a light melt.
05 -
Combine diced tomatoes, diced onion, jalapeño, chopped cilantro, and fresh lime juice in a mixing bowl. Season with salt and pepper to taste. Stir well and refrigerate until ready to use.
06 -
Spoon the cooked dish onto plates and generously top with freshly prepared Pico de Gallo. Serve immediately with tortilla chips if desired.
# Notes:
01 -
Pico de Gallo can be prepared ahead and chilled for enhanced flavor.