Equipment Needed
- Large skillet or Dutch oven with a tight-fitting lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
My process starts by building a flavorful base. In my large skillet or Dutch oven over medium-high heat, I brown the ground beef, breaking it up into small crumbles as it cooks. Once it’s no longer pink, I add the diced onion and cook for another 4-5 minutes, until the onion starts to soften and turn translucent. Then, I stir in the minced garlic and cook for just 30 seconds until incredibly fragrant—that’s the smell that makes my stomach rumble in anticipation.
Now, I add the uncooked rice directly to the skillet. I stir it for a minute, letting the grains toast slightly in the beef drippings. This little step, which I learned after making a bland version, gives the rice a nuttier flavor and helps it absorb the liquid more evenly later. Next, I pour in the entire can of diced tomatoes with green chiles (juice and all), the beef broth, chili powder, cumin, salt, and pepper. I give it all a good stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor.
I bring the mixture to a boil, then immediately reduce the heat to low. I cover the skillet tightly with a lid and let it simmer gently for 18-20 minutes. It’s crucial not to peek during this time! I set a timer. The steam is cooking the rice, and lifting the lid lets that precious heat escape. I use this time to get my garnishes ready and open the jar of queso.(See the next page below to continue…)