Beefy Enchilada Rice Skillet

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 ½ cups long-grain white rice
• 1 15-ounce can enchilada sauce
• 1 15-ounce can diced tomatoes
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 ½ cups beef broth
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
3. 3 Stir in onion and bell pepper, cooking until softened.
4. 4 Add garlic, rice, enchilada sauce, diced tomatoes, cumin, and chili powder. Stir to combine.
5. 5 Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
6. 6 Remove from heat, stir in cheddar cheese, and cover for 5 minutes until cheese is melted.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Add black beans for extra protein and fiber.
• Use turkey instead of beef for a leaner option.

Substitutions

• Use vegetable broth and substitute ground beef with a plant-based alternative for a vegetarian version.

Pairings

• Pairs well with tortilla chips and salsa or a fresh fruit salsa.

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onion and bell pepper.
• If you prefer a saucier skillet, add an extra splash of beef broth or enchilada sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth or water.

Serving Suggestions

• Serve with a side of guacamole or a simple green salad.

FAQ