Ingredients
Method
- In a large skillet, warm the olive oil over medium heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 10 minutes. Stir in the onion and garlic and cook until fragrant, about 5 minutes.
- Add the taco seasoning, tomato sauce, white rice, beef broth, and bell peppers to the skillet. Stir everything together, cover the skillet, and raise the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a low simmer. Keep the skillet covered and cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and absorbs most of the liquid.
- When the rice is cooked, sprinkle the shredded cheddar cheese evenly over the top. Cover the pan and let it sit for 1 minute off the heat so the cheese melts before serving.
Nutrition
Notes
You can swap ground beef with ground turkey or ground chicken; add a little extra oil if the meat is very lean.
Use canned tomato sauce, not jarred pasta sauce, since pasta sauce is thicker and already seasoned.
To make this dairy free, simply leave off the cheese or use a dairy free shredded alternative.
Customize with toppings like salsa, guacamole, sliced black olives, sour cream, or fresh cilantro.
Store leftovers in an airtight container in the fridge for up to 4 days and reheat with a splash of broth or water.
To save time on a busy night, brown the beef and chop the peppers up to a day ahead.
Avoid lifting the lid while the rice simmers so the steam stays in and the rice cooks evenly.