Description
This One-Pan Southwestern Beef & Rice Skillet is a hearty, flavorful meal packed with ground beef, fire-roasted tomatoes, bell peppers, and warm southwestern spices. Made in just one skillet, this dish is quick, easy, and perfect for busy weeknights. Topped with melted cheddar cheese, it’s a comforting meal that delivers bold flavors with minimal effort!
Ingredients
Scale
- 1 lb lean ground beef (90% lean)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers, diced (2 red, 1 green)
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano or Italian seasoning)
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
- ½ to 1 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- ½ cup long-grain white rice (dry/uncooked)
- 1 cup beef broth (more as needed)
- 1 (15 oz) can fire-roasted diced tomatoes (do not drain)
- ½ cup shredded cheddar cheese
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, cooking until softened (about 3-4 minutes). Stir in the minced garlic and cook for another 30 seconds.
- Brown the Beef: Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink. Stir in oregano, chili powder, cumin, paprika, salt, black pepper, and red pepper flakes (if using).
- Cook the Rice: Mix in the tomato paste, uncooked rice, beef broth, and fire-roasted diced tomatoes (with juices). Stir to combine, then bring to a boil. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until the rice is tender.
- Melt the Cheese & Serve: Remove from heat, sprinkle shredded cheddar cheese on top, and cover for 2-3 minutes until the cheese melts. Serve warm and enjoy!
Notes
- If the mixture becomes too thick, add a splash of beef broth to loosen it.
- For a spicier dish, increase the red pepper flakes or add diced jalapeños.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American