Cheesy Mexican Beef and Rice Skillet
This Mexican Rice Skillet is a delicious and easy weeknight meal all in one pan, featuring baked rice, ground beef, cheese, and Mexican flavors.
We love this dish so much that I used the filling to make Stuffed Peppers!
So, I figured out how to get my kids to eat Mexican food and not hate it…make them so incredibly tired and hungry, they don't care about anything. Lol.
We went on a "little" hike…that ended up being 11 miles long with some steep terrain. Uphill. At mile nine, the kids were DONE. And I was like, "come on you guys, you can do it. Push through!" – while secretly, I also thought I might die. "Go for a hike," they said. "It'll be fun," they said. HA.
Anyway! We got home around dinner time and instead of being smart and grabbing a bite on the way, we got home and everyone was famished. We snacked on apples as this cheesy Mexican rice cooked – SUPER easy and delish – even my Mexican food hating kids loved it.
Cheesy Mexican Rice Recipe
Here's what you'll need:
*Scroll below for the complete printable recipe card and video tutorial.
- Lean ground beef
- Sweet onion
- Canned diced tomatoes
- Canned Rotel
- Low-sodium chicken broth
- Uncooked long grain white rice
- Brown sugar
- Kosher salt, pepper, and cumin
- Worcestershire sauce
- Shredded cheddar or Mexican blend cheese
- Fresh chopped cilantro (or parsley)
How to Make Cheesy Mexican Rice
- In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes.
- Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, salt, cumin, Worcestershire sauce, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
- In the meantime, preheat oven to 375 degrees F.
- Uncover pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted.
- Sprinkle cilantro over the top and serve!
Other Skillet Recipes To Try
- Meatball and Rice Skillet
- Rice and Beans
- Unstuffed Cabbage Rolls
- Skillet Steak
Cheesy Mexican Rice Video
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don't forget to follow Belly Full on Facebook , Instagram , Pinterest , and YouTube !
Cheesy Mexican Rice Skillet
This Cheesy Mexican Rice Skillet is a delicious and easy weeknight meal all in one pan, featuring baked rice, ground beef, cheese, and Mexican flavors.
Servings: 5
- 1 pound lean ground beef
- 1 small sweet onion , diced
- 15 ounce can diced tomatoes, undrained
- 10 ounce can Rotel, undrained
- 1 cup low-sodium chicken broth
- 3/4 cup uncooked long grain white rice
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar or Mexican blend cheese
- fresh chopped cilantro (or parsley)
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In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes.
-
Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar, salt, cumin, Worcestershire sauce, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
-
In the meantime, preheat oven to 375 degrees F.
-
Uncover pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted.
-
Sprinkle cilantro over the top and serve!
Calories: 331 kcal | Carbohydrates: 35 g | Protein: 27 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 68 mg | Sodium: 650 mg | Potassium: 743 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 279 IU | Vitamin C: 16 mg | Calcium: 155 mg | Iron: 4 mg
Other Notes
Source: https://bellyfull.net/mexican-rice-skillet/
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