Cheesy Queso Ground Beef Rice
A one skillet dinner of browned lean beef, instant rice, tomatoes with green chilies, and a creamy queso cheddar sauce. Ready in about 35 minutes.
Equipment
- Large deep skillet with lid
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb lean ground beef 90 percent lean
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 ½ cup low sodium chicken broth
- 2 cup instant white rice
- 1 can (10 oz) diced tomatoes and green chilies undrained
- 1 tsp onion powder
- ½ tsp black pepper
- 1 cup salsa con queso jarred queso dip
- 2 cup shredded cheddar cheese about 8 oz, freshly shredded
Instructions
Cooking
- Brown the beef. Cook the beef and onion in a deep skillet over medium high heat for 8 to 10 minutes, crumbling the meat, until no pink remains and it reaches 160 degrees F. Spoon off extra fat.
- Bloom the garlic. Stir in the garlic, onion powder, and pepper for 30 to 60 seconds until fragrant.
- Add liquid and rice. Pour in the broth and undrained tomatoes, bring to a simmer, then stir in the rice so it is fully submerged.
- Cover and rest. Cook covered on low for 5 minutes, then turn off the heat and let it sit covered for 5 minutes until the rice is tender and the liquid is absorbed.
- Melt in the cheese. With the heat off, fold in the queso and cheddar for 2 to 3 minutes until creamy.
- Taste and serve. Taste before adding salt, then top with cilantro or green onions.
Notes
Substitutions: Use ground turkey with a spoonful of oil. Pepper jack adds heat. Hot tomatoes and green chilies add spice.
Tips: Use a deep skillet so the rice cooks evenly. Add the cheese off the heat so the sauce stays smooth. Do not use regular rice without adjusting the liquid and time.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat with a splash of broth to 165 degrees F.