Tex-Mex Ground Beef and Poblano Skillet with Cilantro-Lime Rice

Ingredients

• Lean Ground Beef 0.75 lb
• Yellow Onion 1 medium
• Poblano Peppers 2
• Garlic 2 cloves
• Long-Grain White Rice 1 cup
• Chicken or Beef Broth (low sodium) 1 cup
• Diced Tomatoes (undrained) 14.5 oz can
• Olive Oil 1 tbsp
• Chili Powder 1 tbsp
• Cumin 1 tsp
• Smoked Paprika 0.5 tsp
• Salt to taste
• Black Pepper to taste
• Cilantro 0.5 bunch
• Lime 1
• Sour Cream or Greek Yogurt (optional, for serving) as desired

How to Cook

1. Finely dice the yellow onion. Mince the garlic cloves. Remove the seeds and membranes from the poblano peppers, then dice them. Roughly chop the cilantro. Cut the lime in half.
2. In a medium saucepan, combine 1 cup long-grain white rice with 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned.
4. Drain any excess fat from the skillet, leaving about 1 tbsp. Add the diced onion and poblano peppers to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
5. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more until fragrant.
6. Pour in the can of diced tomatoes (undrained) and chicken or beef broth. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook, stirring occasionally, for 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
7. Once the rice is cooked, remove it from the heat and fluff with a fork. Stir in the chopped cilantro and the juice from half of the lime.
8. Serve the Tex-Mex ground beef and poblano skillet hot over the cilantro-lime rice. Garnish with a squeeze of the remaining lime juice and a dollop of sour cream or Greek yogurt, if desired.