Salsa Hamburger Rice Skillet
Salsa Hamburger Rice Skillet
Ingredients
For the Skillet
- 1 pound ground beef, 85% lean
- 1/2 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups long-grain white rice, uncooked
- 2 1/2 cups chicken broth
- 1 Rotel diced tomatoes with green chilies, 10-ounce can, undrained
- 1/2 cup salsa, mild or medium
For Serving (Optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat from the skillet.
⏱️ 5 min
- 2
Add the diced yellow onion to the skillet with the cooked beef. Sauté for 3-4 minutes, or until the onion begins to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min
- 3
Stir in the chili powder, ground cumin, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Add the uncooked long-grain white rice, chicken broth, undrained Rotel diced tomatoes with green chilies, and salsa to the skillet. Stir everything together until well combined. Bring the mixture to a boil over medium-high heat.
⏱️ 4 min
- 5
Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time.
⏱️ 15 min
- 6
Remove the skillet from the heat and let it stand, still covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
⏱️ 5 min
- 7
Uncover the skillet and fluff the rice and beef mixture with a fork. Serve hot, garnished with shredded cheddar cheese and fresh chopped cilantro, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Salsa Hamburger Rice Skillet
Ingredients
For the Skillet
- 1 pound ground beef, 85% lean
- 1/2 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups long-grain white rice, uncooked
- 2 1/2 cups chicken broth
- 1 Rotel diced tomatoes with green chilies, 10-ounce can, undrained
- 1/2 cup salsa, mild or medium
For Serving (Optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat from the skillet.
⏱️ 5 min - 2
Add the diced yellow onion to the skillet with the cooked beef. Sauté for 3-4 minutes, or until the onion begins to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min - 3
Stir in the chili powder, ground cumin, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Add the uncooked long-grain white rice, chicken broth, undrained Rotel diced tomatoes with green chilies, and salsa to the skillet. Stir everything together until well combined. Bring the mixture to a boil over medium-high heat.
⏱️ 4 min - 5
Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time.
⏱️ 15 min - 6
Remove the skillet from the heat and let it stand, still covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
⏱️ 5 min - 7
Uncover the skillet and fluff the rice and beef mixture with a fork. Serve hot, garnished with shredded cheddar cheese and fresh chopped cilantro, if desired.