Cheesy Mexican Rice Skillet
This Mexican Rice Skillet is a delicious and easy weeknight one-pan meal featuring baked rice, ground beef, cheese, and Mexican flavors.
Servings: 5
Ingredients
- 1 lb. lean ground beef ground turkey works too
- 1 small sweet onion diced
- 15 oz. can diced tomatoes undrained, Italian diced tomatoes also work
- 10 oz. can Rotel undrained, mild, medium, or hot
- 1 cup low-sodium chicken broth or beef broth
- ¾ cup uncooked long grain white rice short grain also works, do not use brown
- 2 tsp brown sugar
- ½ tsp Worcestershire sauce
- ½ tsp cumin
- 1 tsp coarse salt
- ⅛ tsp black pepper
- ½ cup shredded cheddar or Mexican blend cheese
- fresh chopped cilantro or parsley
Instructions
- In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes.
- Stir in the diced tomatoes (with their juice), Rotel (with their juice), chicken broth, rice, brown sugar, Worcestershire sauce, cumin, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
- In the meantime, preheat the oven to 375℉.
- Uncover the pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for 10 minutes until the cheese is bubbly and melted.
- Sprinkle cilantro over the top and serve!
Video
Notes
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 35g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 650mg | Potassium: 743mg | Fiber: 2g | Sugar: 8g | Vitamin A: 279IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 4mg