Ground Beef Rice Skillet (Print Version)
# Ingredients:
→ Main Items
01 -
1 medium red bell pepper, chopped
02 -
10 ounces Rotel tomatoes with chilies
03 -
1 pound ground beef
04 -
1 tablespoon Worcestershire sauce
05 -
1 medium yellow onion, chopped
06 -
1 cup long grain rice
07 -
3 garlic cloves
08 -
1 teaspoon black pepper
09 -
Fresh parsley for topping (optional)
10 -
1 cup cheddar cheese, grated
11 -
1 teaspoon salt
12 -
1½ cups beef broth
# Instructions:
01 -
Warm up a big skillet on medium heat. Throw in the ground beef, garlic, salt, and pepper. Cook until the beef turns brown, then pour off the extra fat. Put the skillet back on the stove.
02 -
Stir the red bell pepper and chopped onion into the beef. Cook them for 3-4 minutes until they soften up and smell incredible.
03 -
Pour in the rice, undrained Rotel tomatoes, beef broth, and Worcestershire sauce. Stir well to mix everything together so that the flavors come together.
04 -
Turn the heat up until it bubbles, then drop it down to low and cover the skillet. Let it gently cook for 20 minutes, or until the rice is nice and soft.
05 -
Once done, take the skillet off the heat and sprinkle the grated cheese all over. Cover it back up and wait 5 minutes for the cheese to melt. Add a little parsley on top if you like!
# Notes:
01 -
Keep any leftovers in a sealed container in the fridge for up to 3 days.