Taco Beef with Mexican Rice

Ingredients

• Ground Beef: 1 lb
• Taco Seasoning: 1 full packet
• Water: Amount required by your taco seasoning packet (usually ⅔ cup)
• Rice-A-Roni Mexican Rice: 1 box
• Butter or Olive Oil: 2 tbsp (for the rice)
• Chicken Broth: Amount required by the Rice-A-Roni box (replacing the water)
• Pinto Beans: 1 can (rinsed and drained)
• Broccoli: 1 head, cut into small florets

Method

1. 01

   Prep the Wine (30 Minutes Before Cooking): Pull your re-corked Cabernet Sauvignon out of the fridge and set it on the counter. Letting it rest for 30 minutes ensures it loses its chill and reaches the perfect cellar temperature to open up its rich flavors for dinner.

2. 02

   Cook the Rice-A-Roni: In a medium saucepan, melt 2 tbsp of butter or oil over medium heat. Add the dry rice-and-pasta mix from the box. Stir constantly for 2–3 minutes until the pasta bits turn a light golden brown. Pour in the chicken broth (using the exact amount of liquid the box calls for) and stir in the Rice-A-Roni seasoning packet. Bring to a boil. Cover with a tight lid, turn the heat to low, and let it simmer for 15 to 20 minutes (per box instructions) until the liquid is absorbed.

3. 03

   Cook the Beef & Warm the Beans: While the rice is simmering, heat a large skillet over medium-high heat. Add the 1 lb of ground beef, breaking it up with a spatula. Cook until fully browned (about 5–7 minutes). Drain any excess grease if desired. Pour in the entire taco seasoning packet and the required water. Stir well and let it simmer for 3–5 minutes until the sauce thickens. Turn the heat to low. Dump in your rinsed and drained pinto beans. Stir them gently into the beef for 2 minutes just to heat them through.

4. 04

   Prepare the Broccoli: Place your broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate or paper towel and microwave on high for 3 minutes until vibrant green and crisp-tender. Drain any remaining water.

5. 05

   Assembly & Wine Pairing: Scoop a generous portion of the savory Mexican rice into your bowl, layer the fully-seasoned taco beef and pinto beans on top, and add your broccoli to the side. Topping Reminder: Top with shredded cheddar or pepper jack cheese if you have it (the fats make the wine taste even smoother), but skip the heavy hot sauce so it doesn't clash with the wine. Pour your glass of perfectly temperature-regulated Cabernet, and enjoy your meal!