Cheesy Taco Rice (Print Version)
# Ingredients:
→ Base Components
01 -
1 pound lean ground beef
02 -
1 small onion, diced finely
03 -
1 tablespoon cooking oil (olive or your choice)
04 -
2 garlic cloves, chopped
05 -
1 packet of pre-mixed taco spices
06 -
2 1/4 cups of beef stock
07 -
10-ounce can of Rotel tomatoes with green chiles
08 -
2 spoonfuls of tomato concentrate
09 -
1 1/2 cups raw white rice (long-grain)
10 -
2 cups shredded cheese (pick your favorite)
# Instructions:
01 -
Heat up some oil in a big skillet on medium-high. Toss in the beef and onion, breaking up the meat as it browns. Keep going until the beef's all cooked through and the onion's softened, around 8-10 minutes. Drain the grease when done.
02 -
Add the garlic and taco seasoning next. Stir things around and let it cook for 30 seconds so the spices pop.
03 -
Pour in the beef broth, followed by the Rotel and tomato paste. Stir it all together and bring to a rolling boil. Add in your rice and wait for it to bubble again.
04 -
Lower the heat to medium-low, cover the skillet, and let it simmer peacefully for about 15 minutes.
05 -
Spread the shredded cheese evenly on top. Continue cooking for roughly 5 minutes, or until the cheese is gooey and melted.
06 -
Serve warm and top it with whatever you love—sour cream, guac, diced tomatoes, or fresh herbs.
# Notes:
01 -
Garlic Swaps: Go with jarred garlic or garlic paste if you’re short on fresh. A teaspoon of garlic powder also works fine.
02 -
Spicy or Mild: Want it fiery? Use spicy Rotel, Jack cheese with jalapeños, or hotter taco seasoning. Prefer mild? Stick to mellow cheese and mild Rotel.
03 -
Skillet Suggestion: Use a large pan with tall sides and a lid that fits well.
04 -
Leftovers: This keeps well for about 3 days in the fridge if stored in a sealed container.