10ouncesRotel Diced Tomatoes & Green Chilies - do not drain
1 ½cupsBeef broth or stock
1cupLong grain rice
1tablespoonsWorcestershire sauce
1 ½cupsShredded cheddar cheese
Instructions
Heat a large skillet over medium heat and cook ground beef, garlic, salt, and pepper until browned. Remove from heat and drain before returning to the stove at medium heat.
Add the garlic, onion, and peppers to the mixture and cook for an additional 3 to 4 minutes until the onions and peppers become tender.
Combine the beef broth, rice, undrained Rotel, and Worcestershire Sauce in the skillet and mix thoroughly.
Once everything has come to a boil, lower the heat and cover the pot. Allow it to simmer for an additional 20 minutes or until the rice reaches a tender consistency.
Take off the heat and generously sprinkle the cheese. Cover the skillet and allow the mixture to sit for 5 minutes or until the cheese becomes melted.
Notes
Taco Seasoning: Enhance the flavors by adding a taco seasoning blend to the ground beef while browning it.
Use Your Favorite Rice: Feel free to use any type of rice you have on hand. Whether it's white, brown, or basmati, they all work well in this recipe.
Diced Tomatoes: If you don't have Rotel on hand or want to tune down the spice level, regular diced tomatoes will do the trick.
Garnish: Add a fresh pop of color and flavor by garnishing the dish with chopped fresh parsley before serving.