One-Pan Southwest Beef and Jasmine Rice with Peppers and Melted Cheese

This one-pan beef and rice dinner brings together seasoned ground beef, tender jasmine rice, sautéed green pepper, onion and a blanket of melted Mexican cheese blend.

A quick hot sauce crema adds a creamy, spicy finish that makes each serving rich, zesty and satisfying.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry the produce.
2. Halve, core and deseed the long green pepper, then cut it into 1-inch pieces. Halve, peel and dice the yellow onion.
3. In a small bowl, stir together the sour cream, hot sauce, 1 tablespoon water and a pinch of salt until smooth.
4. Heat 1 teaspoon vegetable oil in a medium ovenproof pan over medium-high heat. Add the ground beef, Southwest spice blend, salt and pepper.
5. Cook the beef, breaking it into pieces, until browned and cooked through, 4 to 5 minutes. Remove the pan from the heat and transfer the beef to a medium bowl.
6. Return the same pan to medium-high heat and add the remaining 1 teaspoon vegetable oil. Add the green pepper and onion.
7. Cook, stirring occasionally, until the vegetables are softened, 3 to 6 minutes.
8. Stir the cooked beef, tomato paste, beef stock concentrate, jasmine rice and 1 cup water into the pan with the vegetables.
9. Bring the mixture to a boil, then cover the pan and reduce the heat to a simmer. Cook until the rice is tender, about 15 minutes.
10. Uncover the pan and remove it from the heat. Sprinkle the Mexican cheese blend evenly over the beef and rice mixture.
11. Broil until the cheese is melted, about 1 minute.
12. Divide the beef and rice between plates and drizzle with the hot sauce crema.

Recipe Tips

FAQ

Can I make the hot sauce crema less spicy?

Yes. Use less hot sauce when mixing it with the sour cream, water and salt.

How do I know when the beef is ready?

Cook the ground beef until it is browned and cooked through, breaking it into small pieces as it cooks.

Why does the pan need to be ovenproof?

The cheese is melted under the broiler at the end, so the pan must be safe for that high-heat step.