Dive into the robust flavors of this Spicy Rice Skillet, a hearty dish loaded with ground beef, green chilies, and rice, simmered in a zesty tomato sauce and topped with melted cheddar, served over crunchy corn chips for a perfect one-pan meal!
30 minutes, 8 Servings
| 2 lbs | Ground beef |
| 1 large | Onion, chopped |
| 1 large | Green pepper, chopped |
| 4 cans | Tomato with green chilies, undrained |
| 1 can | Green chilies |
| 1 cup | Beef broth |
| 2 Tbsp | Worcestershire sauce |
| 1-2 Tbsp | Chili powder |
| 2 tsp | Salt |
| 1 tsp | Pepper |
| 1 tsp | Hot pepper sauce |
| 4 cups | Cooked long grain rice |
| 2 cups | Sour cream |
| 2 cups | Shredded cheddar cheese |
| to taste | Corn chips or tostadas, for serving. |
| 1. In a large skillet, brown the ground beef (2 lbs), onion (1 large, chopped), and green pepper (1 large, chopped) until the meat is no longer pink. |
| 2. Drain the excess oil. |
| 3. Add the tomato with green chilies (4 cans, undrained), green chilies (1 can), beef broth (1 cup), worcestershire sauce (2 tbsp), chili powder (1 to 2 tbsp), salt (2 tsp), pepper (1 tsp), and hot pepper sauce (1 tsp) to the skillet. |
| 4. Allow the mixture to simmer, uncovered, for 10 minutes. |
| 5. Add the cooked long grain rice (4 cups), sour cream (2 cups), and shredded cheddar cheese (2 cups) into the skillet. |
| 6. Cook the mixture over low heat until the cheese is melted. this should take about 6-8 minutes. make sure to stir occasionally and avoid bringing the mixture to a boil. |
| 7. Serve the cooked mixture over corn chips. |
| 1. This makes a lot. Freeze for leftovers, or cut in half for a smaller batch. |
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