Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns.
- Add the salt, black pepper, paprika, steak seasoning, chopped onion, and chopped bell peppers.
- Continue cooking until the ground beef is fully cooked and the peppers and onion have softened.
- Drain any excess grease from the skillet.
- Add the diced tomatoes, Worcestershire sauce, minced garlic, beef broth, and rinsed uncooked Jasmine rice.
- Stir everything together well and bring the mixture to a quick boil.
- Reduce the heat to medium-low, cover the skillet with a lid, and cook for about 20 minutes, or until the rice is tender and cooked to your liking.
- Stir 1 cup of the shredded cheddar or Colby Jack cheese into the beef and rice mixture until melted and combined.
- Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Let the skillet sit until the cheese melts, or place it briefly under the broiler until the cheese is fully melted.
- Serve warm. Top individual servings with sour cream and hot sauce if desired.
Notes
Cheddar or Colby Jack cheese can be used for this recipe.
Rinse the Jasmine rice before adding it to the skillet for the best texture.
If the rice needs more cooking time, add a small splash of beef broth and continue cooking covered until tender.
Sour cream and hot sauce make great optional toppings.