Cheesy Taco Rice Skillet Dinner

→ Main Ingredients

→ Pico de Gallo

Brown the ground beef in a skillet over medium-high heat. Add salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Cook until the beef is fully browned and the onions have softened.

Drain any grease from the skillet. Stir in the Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice. Mix well until combined.

Cover the skillet with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the rice is fully cooked and tender.

Top the cooked rice mixture with shredded cheddar cheese. Allow the cheese to melt on low heat, or transfer the skillet to an oven set to broil to melt the cheese.

Dice the tomatoes, onion, and jalapeño. In a bowl, combine the diced ingredients with lime juice, chopped cilantro, salt, and pepper. Stir well to mix. Refrigerate until ready to serve.

Serve the cheesy taco rice topped with fresh Pico de Gallo and tortilla chips. Enjoy!