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Cheesy Taco Rice Bowl

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A delicious fusion of cheesy goodness and spicy undertones that brings the flavors of taco filling into a comforting rice bowl.

Ingredients

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  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) tomato sauce
  • 1 1/2 cups beef broth
  • 1 cup uncooked long grain white rice
  • 2 cups shredded cheddar cheese
  • 4 small tomatoes, diced
  • 1/2 medium onion, diced
  • 1 jalapeño, seeded and finely diced
  • 1/2 bunch fresh cilantro, chopped
  • 2 limes, juiced
  • Salt and black pepper, to taste

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat. Once golden-brown, add salt, black pepper, cayenne, chili powder, cumin, and dried cilantro. Stir in the diced onion until tender.
  2. Drain excess fat and add minced garlic to the skillet. Stir in diced tomatoes, tomato sauce, beef broth, and uncooked rice until well combined.
  3. Cover and reduce heat to medium-low, simmer for 15-20 minutes, stirring occasionally.
  4. Once the rice is cooked and liquid absorbed, sprinkle shredded cheddar cheese on top and let it melt.
  5. Prepare the fresh toppings by mixing diced tomatoes, diced onion, jalapeño, chopped cilantro, and lime juice in a bowl. Season with salt and pepper.
  6. Scoop the cheesy rice mixture onto plates and top with Pico de Gallo. Serve with crispy tortilla chips if desired.

Notes

Adjust spices to your taste and always taste as you go. Allow cheese to melt for the best texture.

Nutrition

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