Mexican Beef and Rice Bowl Recipe

Name: Mexican Beef and Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (450 g) extra-lean ground beef; 1 red pepper, chopped; 1/2 cup chopped yellow onions; 3 cloves garlic, minced; 1 Tbsp. chili powder; 1 tsp. ground cumin; 1/2 cup salsa; 1 Tbsp. hot pepper sauce; 2-2/3 cup cooked long-grain brown rice; 3 green onions, chopped; 1/4 cup Kraft 100% Romano Shredded Cheese, divided

Servings: persons

1 lb. (450 g) extra-lean ground beef
1 red pepper, chopped
1/2 cup chopped yellow onions
3 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 cup salsa
1 Tbsp. hot pepper sauce
2-2/3 cup cooked long-grain brown rice
3 green onions, chopped
1/4 cup Kraft 100% Romano Shredded Cheese, divided

1
Cook meat with peppers, yellow onions and garlic in large deep skillet on medium-high heat until meat is done, stirring frequently.
2
Add chili powder and cumin; cook and stir 1 min.
3
Stir in salsa and hot sauce; bring just to boil.
4
Stir in rice; simmer on medium-low heat 3 to 4 min.
5
or until heated through, stirring frequently.
6
Add green onions and half the cheese; mix well.
7
Remove from heat.
8
Top with remaining cheese.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. (450 g) extra-lean ground beef, 1 red pepper, chopped, 1/2 cup chopped yellow onions, 3 cloves garlic, minced, and more.

Yes, Mexican Beef and Rice Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beef and Rice Bowl

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