Taco Rice with Ground Beef

Add a drizzle of olive oil to a large skillet or Dutch oven over medium heat. Cook the ground beef, diced onion, and bell pepper until the beef is no longer pink and the vegetables are softened, about 10-13 minutes. 1 tbsp Olive Oil 1 lb Ground Beef 1 Yellow Onion 1 Bell Pepper
Add garlic, taco seasoning, salt, black pepper, and tomato paste. Cook for 3–4 minutes, stirring frequently, until everything is deeply fragrant. Drain excess grease with a paper towel if needed. 3 cloves Garlic 1 packet Taco Seasoning 1 tsp Kosher Salt 1/2 tsp Black Pepper 3 tbsp Tomato Paste
Stir in the uncooked rice and cook for 2–3 minutes to lightly toast it. Add diced tomatoes, drained black beans, and beef broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15–20 minutes, until the rice is tender. 1 cup White Rice 14.5 oz Canned Diced Tomatoes 1 can Black Beans 2 cups Beef Broth
Uncover, give it a quick stir, and sprinkle cheese over the top of the rice. Cover again, and let it melt for 2–3 minutes. Uncover and add a dash of hot sauce (optional). 1 1/2 cups Mexican Cheese Blend