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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add diced onion and bell pepper to the skillet with the beef. Cook for 3-5 minutes, or until vegetables begin to soften.

Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, until fragrant.

Add uncooked rice, beef broth, and undrained diced tomatoes to the skillet. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove from heat and stir in the shredded cheddar cheese until melted and well combined.

Garnish with fresh chopped cilantro before serving.


Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add diced onion and bell pepper to the skillet with the beef. Cook for 3-5 minutes, or until vegetables begin to soften.

Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, until fragrant.

Add uncooked rice, beef broth, and undrained diced tomatoes to the skillet. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove from heat and stir in the shredded cheddar cheese until melted and well combined.

Garnish with fresh chopped cilantro before serving.
