I love a one-pan recipe. I tend to make a bit of a mess when I’m cooking, so the less there is to clean the better. Wouldn’t you agree? I don’t know about you, but the last thing I want to do after a good meal is clean a messy kitchen. This dish is really easy, relatively quick and definitely kid-friendly.
This is a great weeknight meal because it doesn’t involve a lot of preparation. It’s just a matter of dicing up some onions, cooking them with some ground beef and then adding the rest of your ingredients. Your stove does the rest. You can serve this simply on a plate or bowl, or you can dress it up a bit by serving it on a bed of corn chips or tortilla chips or as the filling in a burrito. So many delicious options.
- Large skillet
- 1 lb. ground beef
- 1 large onion diced
- 2 14.5 oz. cans diced tomatoes
- 1-1/2 cup chicken broth
- 1 cup uncooked long grain rice
- 1 package taco seasoning
- salt and pepper
- 1 cup shredded cheddar cheese
- cilantro chopped
- In a large skillet, cook beef and onion together on medium heat until the meat is no longer pink. Drain off the fat.
- Drain the tomatoes and reserve the juice. Add enough juice to chicken broth to make 2-1/2 cups. Add to the skillet. Add tomatoes, rice, taco seasoning and salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer until liquid is absorbed, about 25 minutes. Sprinkle cheese on top and garnish with cilantro and limes.