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Cheesy Taco Rice (One Pan)
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Cheesy Taco Rice (One Pan)

40 minPara 6Nutri-Score C€€
de @cookinginthemidwest51 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • ground beefCarne450 g
  • saltEspecias3 g
  • black pepperEspecias1 g
  • cayenne pepperEspecias500 miligramos
  • chili powderEspecias5 g
  • ground cuminEspecias2 g
  • dried cilantroEspecias1 g
  • onion (chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • Rotel diced tomatoes with green chilies (not drained)Despensa283 g
  • tomato sauceDespensa227 g
  • beef brothDespensa360 ml
  • long grain white rice (uncooked, rinsed)Cereales185 g
  • cheddar cheese (shredded)Lácteos200 g
  • sour cream (for serving)Lácteos120 g
  • fresh cilantro (chopped, for serving)Frutas y verduras15 g
  • small tomatoes (diced, for the pico)Frutas y verduras4 piezas
  • onion (diced, for the pico)Frutas y verduras0,5 piezas
  • jalapeño (diced, for the pico)Frutas y verduras1 pieza
  • fresh cilantro (half a bunch, for the pico)Frutas y verduras20 g
  • limes (juiced, for the pico)Frutas y verduras2 piezas
  • salt (for the pico)Especias2 g
  • black pepper (for the pico)Especias1 g
  • tortilla chips (for serving)Despensa150 g

por ración

Nutrición

432kcal

Carbohidratos
35 g
Proteínas
24 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Rallador

paso a paso

Preparación

  1. Brown the beef with the seasonings

    • Heat a large skillet over medium heat.
    • Add the ground beef, chopped onion, salt, pepper, cayenne, chili powder, cumin and dried cilantro.
    • Cook until the beef is cooked through with no pink left and the onion has softened.
    Paso 1

  2. Drain and add garlic and rice

    • Drain any excess grease from the skillet.
    • Lower the heat, then stir in the minced garlic and the rinsed rice.
    Paso 2

  3. Add the liquids

    • Pour in the Rotel with its juices, the tomato sauce and the beef broth.
    • Stir well, scraping the bottom, until the rice is fully submerged.
    Paso 3

  4. Cover and cook the rice

    • Cover the skillet with a lid.
    • Cook on medium-low heat until the rice is tender, stirring once halfway through.
    Paso 4

  5. Fluff and melt the cheese

    • Remove the lid and fluff the rice with a fork.
    • Sprinkle the shredded cheddar over the top.
    • Melt the cheese under the oven broiler for about a minute.
    Paso 5

  6. Make the pico de gallo

    • Combine the diced tomatoes, onion, jalapeño and chopped cilantro in a bowl.
    • Add the lime juice, salt and pepper and mix well.
    Paso 6

  7. Serve

    • Top the taco rice with sour cream, fresh cilantro and pico de gallo.
    • Serve with tortilla chips.
    Paso 7
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