Beef Taco Rice with Queso

Instructions

1. 1

   Measure the rice, seasoning, salsa, broth and queso. Use purchased fully cooked, ready-to-eat queso cheese sauce.

2. 2

   Heat a 28–30 cm deep nonstick frying pan, at least 3 litres in capacity, over medium-high heat for 1 minute. Add the ground beef, using 90% lean beef, and cook for 8–10 minutes, breaking it into small crumbles, until browned and at least 71°C/160°F. While the beef cooks, grate the cheddar.

3. 3

   Stir the taco seasoning, salsa and beef broth into the beef. Bring to a gentle boil over medium-high heat, stirring occasionally, for about 3–4 minutes.

4. 4

   Stir in the white rice, cover tightly, reduce the heat to low and simmer for 16–18 minutes, until the rice is tender and has absorbed most of the liquid.

5. 5

   Uncover and stir in the queso. Return the pan to medium-low heat and cook for 4–6 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture reaches 74°C/165°F throughout.

6. 6

   Scatter the cheddar evenly over the rice. Cover and cook over low heat for about 2 minutes, until melted, then divide into four portions.