Cheesy Queso Ground Beef Rice (Print Version)

Beefy, cheesy rice skillet with zesty queso and tomatoes. Crowd-pleasing Tex-Mex style dinner in under 30 minutes.

# Ingredients:

→ Main Ingredients

01 - 450 g lean ground beef
02 - 240 g diced yellow onion
03 - 1 tablespoon minced garlic
04 - 480 ml chicken broth
05 - 370 g instant white rice
06 - 298 g canned diced tomatoes and green chilies
07 - 0.5 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 1 tablespoon onion powder
10 - 240 ml salsa con queso
11 - 200 g shredded nacho cheese

# Instructions:

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.

# Notes:

01 - For a milder flavour, substitute regular diced tomatoes for the canned green chilies.