Beef and Cheddar Enchilada Rice Skillet

• lean ground beefpatted dry20 oz
• oniondiced5/8 lb
• red bell pepperdiced1
• garlic cloveminced4 clove
• cooked brown rice2 lb
• enchilada sauce1 1/4 can
• mild green chilies3/8 can
• shredded cheddar6 oz
• canola oil4 tsp
• ground cumin1 tsp
• kosher salt1/2 tsp
• black pepper1/2 tsp

Instructions

1. 1Heat the canola oil in a large skillet over medium heat until shimmering. Add the onion and red bell pepper, season with a pinch of the salt, and cook for 4-5 minutes, until translucent and softened. Add the garlic and cumin and cook for 30-60 seconds, until fragrant.
2. 2Do not rinse the ground beef. Add it to the skillet, season with the remaining salt and black pepper, and break it into small pieces. Cook for 6-8 minutes, stirring, until browned and the thickest pieces reach 160°F (71°C) on an instant-read thermometer. Transfer the beef to a plate, then wash the skillet, spatula, and your hands with soap and water before touching anything else.
3. 3Return the skillet to medium heat. Stir in the enchilada sauce and green chilies, scraping up browned bits, and cook for 2-3 minutes, until the sauce is bubbling and slightly reduced.
4. 4Fold in the cooked brown rice and beef. Cook for 3-4 minutes, stirring occasionally, until the rice is hot throughout and the mixture is cohesive and steaming.
5. 5Scatter the cheddar over the skillet, cover, and cook for 1-2 minutes, until the cheese is fully melted. Taste and adjust with salt and black pepper before serving.