Equipment Needed
- Large, deep skillet with a tight-fitting lid (a 12-inch cast iron or stainless steel skillet is perfect)
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
I always start by getting my ingredients prepped and measured—this is a fast-moving recipe, so having everything ready is key. I finely chop my onion, measure out my rice and frozen corn, and open my can of Rotel and broth. Then, I heat the olive oil in my large skillet over medium-high heat. Once the oil is shimmering, I add the ground beef, breaking it up with my wooden spoon. I season it with just a small pinch of salt and pepper. I let it cook, undisturbed for a minute to get a nice sear, then continue breaking it up until it’s just browned through, but not cooked completely dry. The browning adds so much flavor to the foundation of the dish.
As soon as the beef is browned, I add the chopped onion right into the same skillet. I stir it all together and let it cook for about 3-4 minutes, until the onion starts to soften and turn translucent. You’ll smell that sweet onion aroma mixing with the savory beef. Then, I sprinkle the entire packet of taco seasoning over the beef and onion mixture. I stir constantly for about one minute, toasting the spices. This quick bloom in the hot fat unlocks their full, deep flavor and fills your kitchen with the most amazing scent.
Now, it’s time to build the skillet. I stir in the uncooked rice, making sure every grain gets coated in the spiced beef mixture. This toasts the rice slightly, which helps it stay separate and not get mushy. Next, I pour in the undrained can of Rotel (those juices are liquid gold!), the frozen corn, and the beef broth. I give everything a good stir, scraping up any delicious browned bits from the bottom of the pan. I bring the whole mixture to a lively boil. Once it’s bubbling vigorously, I immediately reduce the heat to low, cover the skillet tightly with its lid, and set a timer for 20 minutes.(See the next page below to continue…)