01 -
In a large skillet over medium-high heat, add the lean ground beef and diced onions. Stir frequently, breaking the beef into crumbles, and cook until fully browned and onions are softened.
02 -
Add the minced garlic to the skillet and stir well. Cook for an additional 2 minutes to release its aroma.
03 -
Pour chicken broth and instant rice into the skillet. Gently mix to ensure all rice is submerged in the liquid.
04 -
Stir in the diced tomatoes and green chilies, salt, black pepper, and onion powder. Mix thoroughly to distribute seasonings evenly.
05 -
Cover the skillet and simmer on medium heat for about 12 minutes, or until rice is fully cooked and liquid is absorbed.
06 -
Fold in the salsa con queso and shredded nacho cheese. Stir continuously over low heat until the cheeses are fully melted and the mixture is creamy.
07 -
Taste and adjust seasoning if necessary. Serve hot, garnished as desired.