Tex-Mex Rice Dish Recipe

This Tex-Mex Rice Dish offers a convenient and flavorful one-pan solution for a satisfying meal. Ground beef is combined with long-grain rice, vibrant vegetables, and a blend of Southwestern spices, all simmered in a rich enchilada sauce and broth. Topped with melted cheese, this dish presents a balanced profile of textures and tastes, ideal for a straightforward yet gratifying culinary experience. Optional garnishes allow for personalized presentation and flavor enhancement.

Ingredients:

• 1 pound ground beef
• 1 cup long-grain white rice
• 1 cup corn (frozen, canned, or fresh)
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 1 can (10 oz) red spicy enchilada sauce
• 1.5 cups chicken or beef broth
• 1 cup diced onion
• 1 cup diced bell green or pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp minced garlic or 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper, optional
• 1 cup shredded cheddar or Mexican blend cheese
• 2 tablespoons olive oil

Instructions:

1. Cook the Ground Beef:
   • Heat a large skillet or sauté pan over medium heat and add 1 tablespoon of olive oil.
   • Add the ground beef, breaking it apart with a spoon, and cook until browned and fully cooked (about 6-8 minutes). Drain excess grease if necessary.
   • Season the beef lightly with 1/4 tsp salt (or to taste) and 1/4 tsp black pepper (or to taste). Remove the beef from the skillet and set aside.
2. Sauté Vegetables:
   • In the same skillet, add the remaining 1 tablespoon of olive oil.
   • Sauté the diced onion and bell pepper until softened, about 4-5 minutes.
3. Cook the Rice:
   • Stir in the rice, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/8 tsp cayenne pepper (if using), and 1 tsp minced garlic. Toast the rice for 1-2 minutes, stirring frequently, to enhance its flavor.
4. Simmer the Dish:
   • Add the enchilada sauce and chicken or beef broth to the skillet. Stir to combine.
   • Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for about 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.
5. Combine and Heat:
   • Stir in the drained beans, cooked ground beef, and corn. Allow the mixture to heat through for 3-4 minutes.
6. Add Cheese:
   • Sprinkle the 1 cup shredded cheddar or Mexican blend cheese evenly over the top. Cover the skillet again and let the cheese melt (about 2-3 minutes).
7. Garnish and Serve:
   • Remove from heat and garnish with green onions, cilantro, sour cream, or jalapeños if desired.
   • Serve warm and enjoy!