Ingredients
Equipment
Method
Brown the beef and aromatics
- Heat a large cast iron skillet over medium-high heat and brown the ground beef with the diced onion, stirring, until the beef is cooked through; drain excess fat. Cook the garlic for 30 seconds after adding it to the skillet, stirring just until fragrant.
Simmer the rice
- Stir in the uncooked long-grain white rice, Rotel tomatoes, diced green chiles, beef broth, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper until evenly combined. Bring the mixture to a boil.
- Reduce heat to low, cover, and cook for 20 minutes until the rice is tender.
Finish and serve
- Fluff the rice with a fork. Top with shredded cheddar cheese, cover, and let it melt for 2 minutes until the cheese is fully melted.
- Garnish with green onions and serve.
Notes
Pro tip: keep the skillet covered during the 20-minute simmer so the rice cooks tender and absorbs the smoky tomato-beef flavors. Store leftovers in the fridge up to 4 days; reheat with a splash of water to loosen the rice. Freezing is okay for up to 2 months, though the cheddar may look slightly less glossy after reheating. For a lighter option, use lean ground beef (or swap in ground turkey) and reduce the cheddar to 1 cup.