Description
A bold and comforting one pan meal made with seasoned ground beef, fluffy rice, black beans, corn, and melted cheddar cheese, all simmered together for a rich and satisfying dinner.
Ingredients
Units
Scale
- 1 pound lean ground beef
- 1 cup uncooked long grain white rice
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large deep skillet over medium heat and add olive oil.
- Sauté diced onion for 3 to 4 minutes until softened, then add minced garlic and cook for 30 seconds.
- Add ground beef and cook for 5 to 7 minutes until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in chili powder, ground cumin, paprika, salt, and black pepper. Add tomato paste and cook for 1 minute.
- Add uncooked rice, diced tomatoes with juices, black beans, corn kernels, and beef broth. Stir well to combine.
- Bring to a gentle simmer, cover, and cook on low heat for 18 to 20 minutes until the rice is tender and liquid is absorbed.
- Sprinkle shredded cheddar cheese evenly over the top, cover again, and let it melt for 2 to 3 minutes.
- Remove from heat, let rest for 5 minutes, garnish with chopped fresh cilantro, and serve warm.
Notes
- Keep the lid on while simmering to ensure the rice cooks evenly.
- Use freshly shredded cheese for smoother melting.
- Let the dish rest before serving to allow the rice to finish steaming.
- Reheat with a small splash of broth to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg