Cheesy Taco Rice Pan (Print)
Creamy cheddar, punchy ground beef, fluffy rice, and fresh pico de gallo bring you pure comfort in every bite.
# Ingredients:
→ Main Stuff
01 -
200 g sharp cheddar, shredded
02 -
200 g long grain rice, uncooked
03 -
1 tbsp garlic, minced
04 -
280 g diced tomatoes with green chili (like Rotel)
05 -
1 tsp ground coriander, dried
06 -
2 tsp chili powder
07 -
1/2 tsp ground black pepper
08 -
1/2 tsp salt
09 -
1 tsp cumin
10 -
500 g ground beef
11 -
375 ml beef broth
12 -
1 onion, diced
13 -
230 g tomato sauce
14 -
1/4 tsp cayenne pepper
→ Pico de Gallo
15 -
Juice from 2 limes
16 -
1/2 bunch fresh cilantro, chopped
17 -
Salt, to taste
18 -
Pepper, to taste
19 -
1/2 onion, diced
20 -
4 small tomatoes, diced
21 -
1 jalapeno, finely diced
# Steps:
01 -
Spoon that cheesy rice mix into bowls and top with lots of fresh pico. Want more crunch? Toss in tortilla chips if you're feeling it.
02 -
Chop up your jalapeno, tomatoes, and onion real small. Stir them all together with lots of lime juice, plenty of cilantro, salt, and pepper. Pop it in the fridge to stay chilled until it’s needed.
03 -
Sprinkle that shredded cheddar over the piping hot rice mix. Melt it by keeping it on low heat. Or stick it under the broiler for bubbly golden cheese.
04 -
After the mix boils, lower the heat and slap on the lid. Let it hang out for 15–20 minutes so the rice softens up and everything comes together.
05 -
Pour out extra fat. Then stir in the diced tomatoes, tomato sauce, minced garlic, beef stock, and dry rice. Give it a good mix so it’s all even.
06 -
Toss the ground beef into a big skillet over medium-high heat. Add black pepper, chili powder, coriander, cayenne, cumin, salt, and those onions. Keep stirring as it cooks 'til the beef's done and onions go soft.
# Notes:
01 -
You can make the pico de gallo ahead and stash it in the fridge for later.