Skillet Taco Rice

 

Wanting to make a hearty taco salad, I created this version of taco rice.  Can be a stand alone but it was great on a bed of lettuce.

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Ingredients

1 Tbsp. olive oil

1 lb. ground beef

1 medium onion, diced

2 cloves garlic, minced

1 pkg. taco seasoning

1 cup rice

2 cups chicken broth (or vegetable broth)

1 14.5 oz can diced tomatoes with juice

1/2 tsp. cumin

2 Tbsp. Worcestershire sauce

1/2 tsp. red pepper flakes

Salt and pepper to taste.

Optional Toppings:

Shredded cheese

Green onion

Fresh tomatoes

Sour cream

Salsa

Lettuce

Lime juice

Cilantro

Directions:

Heat olive oil in large skillet over medium high heat (Skillet needs to have a lid.)

Add ground beef.  Brown until no longer pink.  Turn heat to medium and add onion.  Saute a few minutes and then add garlic and stir for 30 seconds to a minute more.

Crumble beef as it cooks.  Drain excess fat.

Stir in taco seasoning.  Blend well.

Stir in rice, chicken broth, tomatoes and remaining seasonings. Blend well.

Bring to a boil over medium high heat.

Cover with lid and reduce heat to a simmer.

Simmer until rice is thoroughly cooked about 16-18 minutes.

Stir occasionally.

Remove from heat when done.  Top with desired toppings

Serve immediately.   

You can also add shredded cheese to the finished skillet, cover and let cheese melt a few minutes before serving.