Cowboy Ground Beef and Rice Skillet
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
6
-
Calories
524 kcal
-
Cuisine
American
Cowboy Ground Beef and Rice Skillet
Description
Cowboy Ground Beef and Rice Skillet begins by sautéing diced sweet Vidalia onion in olive oil, followed by ground beef and red bell pepper until the beef is fully cooked and crumbled. Minced garlic is then added for fragrance. Cooked rice is stirred in along with a thick, chunky cowboy caviar salsa featuring corn and beans, evenly blending the components. The skillet is seasoned with salt and black pepper as needed, and optionally topped with fresh parsley or cilantro for garnish.
The dish features the savory richness of beef balanced by the sweetness of onions and bell pepper and the fresh, textured salsa, producing a filling and flavorful skillet meal. Using pre-cooked rice streamlines the preparation.
The recipe stores well for up to five days in the refrigerator or can be frozen for longer storage, making it suitable for batch cooking. Choosing a thick and chunky salsa is important to maintain the dish's texture and prevent sogginess.
Ingredients
- 3 tablespoons olive oil or as desired
- 1 onion diced small, large sweet Vidalia
- 1 pound ground beef I used 90% lean
- 1 red bell pepper seeded and diced small, large
- 3 to 4 cloves garlic finely minced or pressed
- 2 cups rice use one 8.8-ounce packet Uncle Ben's Ready Rice to save time, cooked
- cowboy caviar salsa or a corn and bean-based salsa, one 13-ounce jar
- salt optional and to taste
- black pepper optional and to taste
- parsley optional for garnishing (cilantro or green onions may be substituted, fresh
Instructions
- To a large skillet, add the olive oil, onion, and saute over medium-high heat for about 2 to 3 minutes; stir intermittently.
- Add the beef, red bell pepper, and saute for about 5 minutes, or until beef is cooked through; stir and crumble beef as it cooks to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir constantly.
- Add the cooked rice, cowboy caviar*, and stir to combine. Turn off the heat, taste the dish, and if desired, add salt and pepper, to taste.
- Optionally garnish with parsley and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- Use a thick, chunky salsa such as cowboy caviar or similar to maintain texture; avoid thin, runny salsas for this dish.
- The skillet meal stores airtight in the refrigerator for up to five days or can be frozen for up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 524kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 428mg | 143% |
| Sodium | 1088mg | 45% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
