Ingredients
Method
- Heat the olive oil in a large skillet or saute pan over medium heat. Add the ground beef and cook, breaking it up with a spatula, for about 10 minutes or until no longer pink. Stir in the onion and garlic and cook for another 5 minutes, until softened.
- Add the taco seasoning, tomato sauce, dry rice, beef broth, and chopped bell peppers. Stir everything together, cover the pan, and bring the mixture to a boil.
- Turn the heat down to low and let it simmer, covered, for 20 to 25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, sprinkle the shredded cheddar over the top. Cover the pan and let it sit for 1 minute, just until the cheese melts.
Nutrition
Notes
Use ground turkey or ground chicken in place of the beef, and swap in chicken broth if preferred.
Skip the cheddar or use a dairy-free alternative to make this dish dairy-free.
Plain canned tomato sauce is key; jarred pasta sauce is much thicker and seasoned, and will change the dish.
Stir a few times while simmering so the rice cooks evenly and doesn't stick to the bottom.
Add toppings like salsa, guacamole, sliced olives, cilantro, or jalapeños after the cheese melts.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen the rice.