Ingredients
Scale
- 1 cup long-grain white rice
- 1 lb lean ground beef (or turkey)
- 2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 cup diced bell peppers
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup chicken broth (or vegetable broth)
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet over medium heat, sauté the chopped onion and minced garlic until fragrant, about 3 minutes.
- Add the ground beef and cook until browned, breaking it apart as it cooks, approximately 5 minutes. Drain excess fat if needed.
- Stir in the diced bell peppers and cook until softened, about 4 to 5 minutes.
- Sprinkle the taco seasoning over the mixture and add the rinsed rice. Stir well to combine.
- Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover tightly, and simmer for about 20 minutes until rice is cooked through.
- Remove from heat and sprinkle shredded cheese over the top; cover again for about 2 minutes until cheese melts.
- Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added protein, consider swapping ground beef with black beans or shredded chicken. Feel free to incorporate additional vegetables like corn or jalapeños for extra flavor and texture. Store leftovers in an airtight container in the fridge for up to three days; reheat thoroughly before serving.