Description
An elegant one-pan meal combining bold flavors and comforting textures with melted cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey, well-drained
- 1 small yellow onion, finely diced (about 1 cup)
- 1 cup long-grain white rice, rinsed and drained
- 1 tablespoon tomato paste
- 1 (14.5 oz) can diced tomatoes, drained slightly
- 1 3/4 cups low-sodium chicken or vegetable broth, hot
- 2 tablespoons taco seasoning (or 1 tablespoon chili powder + 1 tsp cumin + 1/2 tsp smoked paprika)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded sharp cheddar or a blend (room temperature for better melt)
- 2 tablespoons chopped fresh cilantro or parsley, finely chopped
- 1/2 cup sour cream or Greek yogurt (optional, for serving)
- Lime wedges, for brightness
Instructions
- Warm a 12-inch heavy skillet over medium heat and add olive oil and rice, stirring constantly for 3-4 minutes until toasted.
- Push the rice to the side, increase heat to medium-high, and add ground meat. Season and brown well.
- Add onion and garlic, cooking until translucent, then stir in tomato paste and deglaze the pan.
- Stir in the diced tomatoes and taco seasoning, add hot broth, bring to a simmer, and combine.
- Reduce heat to low, cover, and simmer for 15 minutes until rice absorbs liquid and is tender.
- Let rest for 5 minutes, sprinkle cheese on top, and return to low heat or broil until cheese melts.
- Scatter chopped herbs over the melted cheese and serve with lime wedges and optional sour cream.
Notes
For the best texture, use room temperature cheese to ensure a smooth melt and hot broth to keep a steady cooking temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg