Cheesy Chili and Rice Skillet
This speedy skillet dish combines browned ground beef with canned chili, diced tomatoes and uncooked rice for a complete meal cooked in one pan. The mixture is simmered until the rice is tender, then finished with cubes of processed cheese that melt into a creamy, rich sauce. It's a hearty and convenient option that requires minimal preparation and cleanup, delivering a satisfying dinner in around 20 minutes. Perfect for busy weeknights when you need something filling on the table fast.
Ingredients
- 1 lb ground beef
- 1 (15 ounce) can chili with beans
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup water
- 2 cups white rice, uncooked
- 1/2 lb Velveeta cheese, cut up
Method
- Cook the ground beef in a large skillet until browned, then drain off any excess fat.
- Pour in the can of chili with beans, the undrained diced tomatoes and the water, giving everything a good stir.
- Allow the mixture to reach a full boil.
- Mix in the uncooked white rice and the cubes of cheese product, then place a lid on the skillet.
- Take the covered skillet off the heat source.
- Leave it to stand, without removing the lid, for 5 minutes.
- Remove the lid and stir the contents thoroughly until the cheese has completely melted into the sauce.
Nutrition (per serving)
Sodium1482700 mg
Recipe details
CategoryWhite Rice
AuthorTishT
