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Cheesy Beef Rice Skillet with Peppers & Zucchini.

  • ½
    avocado
  • ⅓ cup
    basmati rice
  • ¼ (8 oz) block
    cheddar cheese
  • ½ small bunch
    cilantro
  • 1 (14.5 oz) can
    diced tomatoes
  • 1 clove
    garlic
  • 1
    jalapeño pepper
  • ¾ lb
    lean ground beef
  • ⅛ cup
    plain Greek yogurt
  • ½
    yellow bell pepper
  • ½ medium
    yellow onion
  • ½ medium
    zucchini squash
  •  
    black pepper
  •  
    salt
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    ⅓ cup basmati rice
    ⅔ cup water
  • 2
    Wash and dry the fresh produce.
    ½ yellow bell pepper
    ½ medium zucchini squash
    1 jalapeño pepper
    ½ small bunch cilantro
    ½ avocado
  • 3
    Once the water for the rice comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 4
    Small dice the peppers and zucchini; transfer to a medium bowl.
  • 5
    Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the bowl with the peppers. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  • 6
    Place a skillet over medium heat, add the ground beef; cook, breaking apart with a spoon, until browned and crumbly, 5-7 minutes.
    ¾ lb lean ground beef
  • 7
    While the meat cooks, peel and small dice the onion and peel and mince (or press) the garlic; add to the bowl with the other veggies.
    ½ medium yellow onion
    1 clove garlic
  • 8
    Once the meat is done, transfer to a bowl, leaving juices in the skillet. Return the skillet to medium heat.
  • 9
    Add the veggies in the bowl to the skillet. Cook, stirring occasionally, until the veggies are tender, 5-7 minutes.
  • 10
    Add the tomatoes with their juices, salt, and pepper to the skillet. Stir to combine and let simmer on low, 3-4 minutes.
    1 (14.5 oz) can diced tomatoes
    ½ tsp salt
    ⅛ tsp black pepper
  • 11
    Coarsely grate the cheddar.
    ¼ (8 oz) block cheddar cheese
  • 12
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 13
    Fold the cooked rice, cooked beef, and grated cheese into the skillet.
  • 14
    Halve and pit the avocado. Slice thinly while still in skin, then scoop out with a spoon.
  • 15
    Divide into bowls and top each bowl with sliced avocado, yogurt, and chopped cilantro. Enjoy!
    ⅛ cup plain Greek yogurt