Prep time: 5 min.
Total time: 40 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
1 lb. ground beef (80% lean)
½ medium yellow onion, finely chopped (about ½ cup)
1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
2 tsp. chili powder
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 box (8 oz.) GOYA® Yellow Rice
½ cup shredded cheddar cheese
|1.||Heat oil in 12” skillet over medium-high heat. Add beef, onions and garlic. Cook, breaking up beef with wooden spoon, until beef is browned and vegetables are soft, about 5 minutes; drain and discard fat. Stir in tomato sauce and chili powder until combined, season with Adobo. Transfer beef to plate.|
|2.||In same skillet, bring 2 cups water to boil. Stir in contents of yellow rice mix; boil 30 seconds. Reduce heat to medium low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes.|
|3.||Remove skillet from heat; stir in reserved beef mixture. Sprinkle cheese on top of beef and rice. Let skillet sit, covered, until cheese is melted, about 5 minutes more. Serve warm|