Ingredients
Method
- In a large skillet over medium-high heat, combine the ground beef and diced onion. Season with salt, black pepper, cayenne, cumin, dried cilantro, and chili powder. Cook until the beef is browned and the onion is softened, breaking up the meat as it cooks.
- Drain off any excess grease, then push the beef mixture to the edges of the pan. Add the olive oil to the center, followed by the rinsed jasmine rice. Toast the rice for 2 to 3 minutes, stirring constantly, until it turns lightly golden.
- Pour in the tomato sauce, minced garlic, and beef broth. Stir everything together and bring the mixture to a rapid boil.
- Once bubbling, cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat, fluff the rice with a fork, and let the skillet sit covered for 5 minutes.
- Warm the white queso dip in the microwave and drizzle generously over the beef and rice. Sprinkle with fresh cilantro. Serve as is, or spoon into flour tortillas with fresh pico de gallo.
Nutrition
Notes
Jasmine rice cooks faster than long-grain white rice. If substituting regular white rice, add about 5 minutes to the simmering time. For a leaner option, use ground turkey or chicken and add a little extra olive oil. To make this gluten-free, use corn tortillas or serve in bowls with sliced avocado. Leftovers keep in an airtight container in the fridge for up to 4 days; reheat with a splash of broth or water to loosen. Keep the queso on the side so everyone can drizzle their own portion. If you don't have dried cilantro, stir in 1 tablespoon of fresh chopped cilantro after cooking. To cut sodium, use low-sodium beef broth and tomato sauce, and reduce the added salt.