Ingredients
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1 lb (450 g) ground beef
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 cup long-grain white rice (uncooked)
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1½ cups beef broth
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1 cup canned diced tomatoes (with juices)
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½ cup tomato sauce
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1 cup corn kernels (fresh or frozen)
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1 cup black beans, drained and rinsed
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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1 cup shredded cheddar or Mexican-blend cheese
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Fresh cilantro, for garnish (optional)
Instructions
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Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
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Add diced onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
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Stir in rice, chili powder, cumin, smoked paprika, salt, and pepper. Toast rice for 1 minute.
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Add beef broth, diced tomatoes, and tomato sauce. Stir well and bring to a gentle boil.
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Reduce heat to low, cover, and simmer for 18–20 minutes, until rice is tender and liquid is absorbed.
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Stir in corn and black beans. Sprinkle cheese over the top, cover, and cook 2–3 minutes until melted.
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Garnish with fresh cilantro and serve warm.
Notes
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Spicy kick: Add diced jalapeños or a pinch of cayenne.
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Protein swap: Ground turkey or chicken works great.
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Extra creamy: Stir in 2 tbsp sour cream before serving.
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Meal prep friendly: Stores well in the fridge up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: dinner
Nutrition
- Calories: 520