tasteofhome.com
Beef and Rice Skillet
If you love stuffed peppers but don't love the effort, this loaded beef and rice skillet is the answer. You can get it on the table in a half hour flat.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4 servings
Instructions
- 01
In a large skillet, cook the ground beef, onion, green pepper and jalapeno over medium heat. Stir frequently to break up the beef. Cook until the meat is cooked through and the veggies are tender, 8 to 10 minutes. Drain the excess fat.
- 02
Add the rice, tomatoes and chiles, broth and seasonings. Bring the mixture to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed; about five minutes total.
- 03
Fluff with a fork, then remove the skillet from the heat and sprinkle with shredded cheese. Let it stand, covered, for a few minutes until the cheese has completely melted.
Nutrition
per serving
- Calories
- 482
- Protein
- 33g
- Carbs
- 41g
- Fat
- 19g
- Fiber
- 4g
- Sodium
- 962mg
- Cholesterol
- 96mg
Variations & swaps
Recipe Variations
- Make it spicy: Want your Mexican beef and rice skillet to have even more kick? Don’t deseed the jalapeno; the membrane and seeds will bring fire to the dish.
- Swap the meat: Ground turkey or chicken would work just as well here. Make sure to grab varieties that contain a little fat in them to keep the mixture from getting too dry.
- Switch the rice: If you want to increase your fiber intake, swap in instant brown rice or quinoa. Just make sure it’s cooked through before you eat!
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