Cheesy Taco Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of shredded cheese (any type works)
02 -
1 and 1/2 cups of uncooked long-grain white rice
03 -
2 tablespoons of tomato paste
04 -
1 can of Rotel (10 oz)
05 -
2 and 1/4 cups of beef broth
06 -
1 packet of taco seasoning mix
07 -
2 minced garlic cloves
08 -
1 small yellow onion, diced into small pieces
09 -
1 pound of ground beef
10 -
1 tablespoon of olive oil
# Instructions:
01 -
Heat some olive oil in a big skillet over medium-high heat. Toss in the beef and chopped onions. Stir and break up the beef as it cooks until it’s browned and the onions turn clear – should take around 8 to 10 minutes. Remove extra grease once done.
02 -
Stir in the minced garlic and that pack of taco seasoning. Keep stirring for about 30 seconds to blend it all together.
03 -
Put the beef broth, Rotel, and tomato paste into the skillet with everything else. Stir it all up evenly. Let it heat up until it starts bubbling. Once it’s boiling, mix in the dry rice and wait for it to bubble again.
04 -
Cover the pan with a lid and lower the heat to medium-low or low. Leave it to simmer for 15 minutes.
05 -
Sprinkle shredded cheese evenly over the top. Let it cook for another 5 minutes or until all the cheese is nice and gooey.
06 -
Dish it up with toppings you enjoy, like fresh cilantro, sour cream, pico de gallo, or guacamole.
# Notes:
01 -
Garlic Options: Use either fresh minced garlic cloves, jarred garlic, garlic paste, or substitute with 1 teaspoon of garlic powder if you want.
02 -
Heat Levels: For a kick, go with spicy Rotel, Pepper Jack cheese, and, if you’re feeling brave, sliced jalapeños. If you want it mild, use mild Rotel, gentle-tasting cheese like Colby Jack, and mild taco seasoning.
03 -
Pan Tips: You’ll need a big skillet with taller sides and a proper lid for this dish.
04 -
Storing Leftovers: Put any extras in a sealed container and refrigerate for up to 3 days.