One-Pot Mexican Beef and Rice

local_grocery_store Ingredients

• 1 pound Ground beef, raw
• 1 cup White rice, uncooked
• 1 Onion, diced
• 1 Bell pepper, diced
• 2 Garlic cloves, minced
• 1 can Canned diced tomatoes (14.5 ounces)
• 1 cup Beef broth
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Fresh cilantro, chopped (for garnish)

restaurant_menu Method

1. 1.In a large skillet or pot, heat olive oil over medium heat.
2. 2.Add the ground beef and cook until browned, breaking it up with a spoon.
3. 3.Add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened.
4. 4.Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
5. 5.Add the uncooked rice, canned diced tomatoes, and beef broth. Stir to combine.
6. 6.Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.Remove from heat and let the dish rest for 5 minutes.
8. 8.Fluff the rice with a fork and garnish with fresh chopped cilantro.
9. 9.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize this dish by adding your favorite vegetables or toppings.
• chevron_rightServe with a side of tortilla chips and salsa for a complete meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.