Description
This easy Mexican-American rice bowl combines seasoned ground beef, bold enchilada sauce, and creamy cheddar cheese in a one-pot skillet dish. Ready in 30 minutes, it delivers restaurant-quality comfort with minimal effort, perfect for busy weeknights. The rice absorbs the savory sauce and juices, creating tender, flavorful grains topped with beans, salsa, and fresh garnishes.
Ingredients
Ground beef, 1 lb
Long-grain white rice, 1.5 cups uncooked
Enchilada sauce (red), 2 cups
Cheddar cheese, 1.5 cups shredded
Canned black beans, 1 (15 oz) can drained and rinsed
Salsa, 1 cup
Onion, 1 small diced
Garlic, 2 cloves minced
Cumin, 1 tsp
Chili powder, 1 tsp
Salt, 1 tsp
Black pepper, 1/2 tsp
Tortillas (optional), 8 small (corn or flour)
Cilantro, chopped (for garnish)
Avocados, sliced (for garnish)
Lime, wedges (for serving)
Instructions
Brown ground beef in a skillet over medium-high heat (select halal beef if necessary)
Add diced onion and garlic; cook until softened (5-7 minutes)
Stir in cumin, chili powder, salt, and pepper to season the beef
Add uncooked rice, enchilada sauce, black beans, and drained black beans; stir to combine
Bring mixture to a boil, then reduce to low heat; cover and simmer (15-20 minutes)
Once rice is tender, stir in shredded cheddar cheese until melted (3-4 minutes)
Let rest (5 minutes) to help rice set before serving
Top with tortilla strips, salsa, cilantro, avocado, and lime wedges
Notes
For a lower-sodium version: use low-sodium enchilada sauce and rinse beans thoroughly
Ensure tortillas are halal-certified or made with vegetable oil (avoid lard)
If cheese doesn’t fully melt: cover and let sit off-heat for 5 minutes
Leftovers can be refrigerated (3-4 days) or frozen (2 months)
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 rice bowl
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg