Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional, for garnish)
If you’re looking for substitutions, ground turkey can be used instead of beef for a lighter option. Similarly, brown rice can replace white rice but will require a longer cooking time. My abuela would often add a dash of her secret spice blend, which I later discovered was simply a mix of love and creativity!
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the beef, sautéing until the onion becomes translucent, around 3 minutes.
- Stir in the rice, beef broth, diced tomatoes with their juices, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Sprinkle the shredded cheddar cheese evenly over the skillet. Cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Before serving, garnish with fresh cilantro if desired. Serve hot and enjoy the deliciousness!
As someone who loves experimenting in the kitchen, I often find myself adding a few dashes of hot sauce towards the end for a bit of a kick. My abuela used to say that cooking is an art, not a science, and this dish is a perfect canvas for your culinary creativity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International