Spicy Beef & Rice Skillet
Spicy Beef & Rice Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, any color, diced
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
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.
⏱️ 8 min
- 2
Add diced onion and bell pepper to the skillet with the beef. Cook for 3-5 minutes, or until vegetables begin to soften.
⏱️ 5 min
- 3
Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Add uncooked rice, beef broth, and undrained diced tomatoes to the skillet. Stir well to combine.
⏱️ 2 min
- 5
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.
⏱️ 20 min
- 6
Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
⏱️ 2 min
- 7
Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef & Rice Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, any color, diced
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
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.
⏱️ 8 min - 2
Add diced onion and bell pepper to the skillet with the beef. Cook for 3-5 minutes, or until vegetables begin to soften.
⏱️ 5 min - 3
Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Add uncooked rice, beef broth, and undrained diced tomatoes to the skillet. Stir well to combine.
⏱️ 2 min - 5
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.
⏱️ 20 min - 6
Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
⏱️ 2 min - 7
Garnish with fresh chopped cilantro before serving.
⏱️ 1 min