Description
A Tex-Mex one-pot meal with ground beef, Spanish rice, green chiles, and ranch-style beans, all cooked in the Instant Pot or slow cooker and finished with melty cheddar cheese.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup diced onion
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups water
- 1/2 tsp Better than Bouillon beef base
- 1 (6.8 oz) box Rice-a-Roni Spanish Rice
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can ranch style beans (do not drain)
- 1/2 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon.
- Sprinkle in the rice. Dump in the green chiles and beans and sprinkle the seasoning packet from the rice on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper. Transfer to the slow cooker.
- Stir in water, Better than Bouillon, rice and seasoning packet, green chiles and beans.
- Cover and cook on high for 2 hours, or until rice is tender.
- Stir in the cheese and serve.
- Category: Beef
- Method: Instant Pot