One-Pot Beef Enchilada Rice Skillet
Equipment
- Large Skillet
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Add the diced onion and minced garlic, then cook for 2 minutes until the onion softens.
- Stir in the rice, chili powder, and cumin. Cook for 1 minute to toast the rice and spices.
- Pour in the enchilada sauce, beef broth, and black beans. Stir everything together and bring the mixture to a simmer.
- Cover the skillet and reduce the heat to low. Cook for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
- Sprinkle the shredded cheese over the top. Cover again for 2 minutes until the cheese melts. Remove from heat and sprinkle with chopped cilantro before serving.
Notes
If the rice looks dry near the end of cooking, add a splash of broth and stir gently. Leftovers reheat well in the microwave with a damp paper towel on top to keep the rice moist. For a milder flavor, use mild enchilada sauce and reduce the chili powder slightly.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet
Cuisine: Mexican
Equipment: Large Skillet