Description
A rich and comforting one-pan skillet meal inspired by classic birria flavors, made with seasoned ground beef, fluffy rice, melted cheese, and fresh toppings for an easy weeknight dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup uncooked long grain rice
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Mix chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper in a small bowl.
- Add diced onion to the skillet and cook for 3 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the uncooked rice and spice mixture until evenly coated.
- Pour in beef broth and bring to a simmer. Cover and cook for 18 to 20 minutes until the rice is tender and liquid is absorbed.
- Sprinkle shredded cheese over the skillet and cover briefly until melted.
- Top with cilantro and serve with lime wedges.
Notes
- Freshly shredded cheese melts more smoothly.
- Let the skillet rest for 5 minutes before serving for fluffier rice.
- Add diced jalapeños for extra heat.
- Store leftovers in the refrigerator for up to 4 days.