🥘 Ingredients
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black pepper¼ tsp
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butter1 tbsp
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chicken stock concentrate1 packet
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cooking oil1 tbsp
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cumin¼ tsp
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ground beef12 oz
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guacamole½ cup
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mexican cheese blend½ cup
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mexican spice blend1 tbsp
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panko breadcrumbs2 tbsp
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pico de gallo½ cup
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salt½ tsp
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water1 c
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white rice1 c
🍳 Cookware
- small pot
- medium bowl
- baking sheet
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1white rice cumin chicken stock concentrate pico de gallo panko breadcrumbs ground beef guacamole mexican spice blend mexican cheese blend cooking oil butter salt black pepper waterwhite rice: 1 c, cumin: ¼ tsp, chicken stock concentrate: 1 packet, pico de gallo: ½ cup, panko breadcrumbs: 2 tbsp, ground beef: 12 oz, guacamole: ½ cup, mexican spice blend: 1 tbsp, mexican cheese blend: ½ cup, cooking oil: 1 tbsp, butter: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp, water: 1 c -
2Adjust rack to top position and preheat oven to 425°F. Heat cooking oil in a small pot over medium heat. Stir in cumin; cook, stirring frequently, until fragrant ⏱️ 30 seconds . Stir in white rice, chicken stock concentrate, ¾ cup water, a big pinch of salt, and black pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use. -
3While rice cooks, in a medium bowl , gently combine ground beef, panko breadcrumbs, mexican spice blend, 1 tbsp water, a pinch of salt, and a pinch of pepper. Form into two 1-inch-tall loaves. Place meatloaves on a lightly oiled baking sheet . Roast on top rack ⏱️ 15 minutes . -
4Once meatloaves have roasted 15 minutes, remove sheet from oven. Carefully top meatloaves with mexican cheese blend; return to top rack and roast until cheese melts ⏱️ 2 minutes . Meanwhile, fluff rice with a fork. Stir in butter; taste and season with salt and pepper if desired. -
5Divide rice, meatloaves, and guacamole between plates. Top rice with pico de gallo (draining first) and serve.