Spicy Beef and Pepper Skillet with Mexican Rice
This flavorful Spicy Beef and Pepper Skillet with Mexican Rice is a one-pan wonder. Lean ground beef simmers with tomatoes, peppers, and spices, then is served over a bed of fluffy Mexican-style rice for a delicious and satisfying meal.
Instructions
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1
In a large cast-iron or other heavy skillet, cook the lean ground beef over medium heat until no longer pink, about 6-8 minutes, breaking it into crumbles as it cooks. Drain any excess fat.
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2
Add the diced tomatoes with chiles, beef broth, chili powder, salt, and garlic powder. Bring the mixture to a boil, then stir in the instant brown rice and sliced peppers. Reduce the heat, cover, and simmer until the liquid is absorbed and the rice is tender, about 8-10 minutes.
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3
Remove the skillet from the heat and sprinkle the shredded Colby-Monterey Jack cheese over the top. Let stand, covered, until the cheese is melted, about 2-3 minutes.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
