Tex-Mex Seasoned Rice Bowls
Tex-Mex Seasoned Rice Bowls
Ingredients
For the Seasoned Ground Beef and Rice
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 1 green bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can Rotel diced tomatoes with green chilies, 10 ounce, undrained
- 1 1/2 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed
For Serving
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup salsa, as needed
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5 to 7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the diced yellow onion and green bell pepper to the skillet with the beef. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the undrained Rotel diced tomatoes with green chilies and chicken broth. Stir in the rinsed long-grain white rice. Bring the mixture to a boil.
⏱️ 3 min
- 5
Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15 to 18 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 18 min
- 6
Remove the skillet from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork.
⏱️ 5 min
- 7
Serve the Tex-Mex seasoned rice bowls hot, topped with shredded cheddar cheese, a dollop of sour cream, fresh chopped cilantro, and a squeeze of fresh lime juice. Offer extra salsa on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tex-Mex Seasoned Rice Bowls
Ingredients
For the Seasoned Ground Beef and Rice
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 1 green bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can Rotel diced tomatoes with green chilies, 10 ounce, undrained
- 1 1/2 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed
For Serving
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup salsa, as needed
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5 to 7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the diced yellow onion and green bell pepper to the skillet with the beef. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the undrained Rotel diced tomatoes with green chilies and chicken broth. Stir in the rinsed long-grain white rice. Bring the mixture to a boil.
⏱️ 3 min - 5
Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15 to 18 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 18 min - 6
Remove the skillet from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork.
⏱️ 5 min - 7
Serve the Tex-Mex seasoned rice bowls hot, topped with shredded cheddar cheese, a dollop of sour cream, fresh chopped cilantro, and a squeeze of fresh lime juice. Offer extra salsa on the side.
⏱️ 2 min