Sam's Swanson Arroz Rojo Beef Bowls
Seasoned beef and fluffy tomato rice become bright, family-friendly bowls with Swanson broth and a limey finish.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (276 reviews)
INSPIRED BY
Swanson (website)
A tomato-rice skillet gets a family-bowl makeover with a cool lime topping and crunchy pepitas.
Story
I used [Swanson](https://www.campbells.com/swanson/recipes/arroz-rojo-with-beef/) Arroz Rojo with Beef as my starting point, then made it friendlier for a tired Tuesday. Browning the beef first adds a little extra savoriness, while lime yogurt cools down the warm spices for my picky one. My kindergartner likes scooping it up with tortilla chips, and I like that the whole dinner stays in one skillet.
By sam
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup long-grain white rice, rinsed
- 1 can petite diced tomatoes, 14.5 ounces
- 1 carton Swanson Beef Broth, 32 ounces
- 1 small red bell pepper, finely diced
- 1 cup frozen corn
- 1/2 teaspoon kosher salt
- 1/2 cup plain Greek yogurt
- 1 lime, zested and juiced
- 1/4 cup pepitas and chopped cilantro, for serving
Instructions
- Warm the oil in a large deep skillet over medium-high heat. Add the beef and onion, breaking up the meat, and cook for 5 minutes until browned.
- Stir in the garlic and cumin. Cook for 30 seconds, just until fragrant, then scrape up any browned bits from the pan.
- Add the rinsed rice, diced tomatoes, Swanson Beef Broth, bell pepper, corn, and salt. Stir once and bring to a lively simmer.
- Cover, reduce the heat to low, and cook for 18 minutes, until the rice is tender and most of the broth is absorbed.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes. Stir the yogurt with the lime zest and juice in a small bowl.
- Fluff the rice, spoon it into bowls, and top each serving with lime yogurt, pepitas, and cilantro.
Chef Tips
- Rinse the rice until the water runs mostly clear so the grains stay fluffy in the skillet.
- Keep the lid on during the covered cook so the rice absorbs the broth evenly.
- Use ground turkey instead of beef, or swap frozen corn for thawed peas.
- Refrigerate leftovers for up to 3 days and reheat with a splash of broth.
Cook's Notes
- **Timing:** Rinse the rice until the water runs mostly clear so the grains stay fluffy in the skillet.
- **Texture:** Keep the lid on during the covered cook so the rice absorbs the broth evenly.
- **Swaps:** Use ground turkey instead of beef, or swap frozen corn for thawed peas.
- **Storage:** Refrigerate leftovers for up to 3 days and reheat with a splash of broth.